LOBSTER IN VIN JAUNE SAUCE, WITH ARTICHOKES, MORELS, PEAS AND CARROTS.
(Recipes for six servings.)
Ingredients:
- 6 blue lobsters (500 g each)
- 50 cl of vin jaune from the Jura
- 3 artichokes
- 18 morel mushrooms
- 300 g peas
- 18 mini carrot tops
- 50 cl of 35% liquid cream
- Freshly ground black pepper
Boil the lobsters in court-bouillon stock for 9 minutes. Leave to cool, and shell them while retaining the tails. Release the claws from the shells. Flambé the lobsters and reduce the wine to ½. Add the cream and the heads of two lobsters while reducing to ¼.
Trim the artichokes, dipping the hands and the blade of the knife in lemon juice and olive oil. Wash the morels in cold water and flour. Rinse them and wipe them dry. Wash and grate the carrots. Hull the peas. Cook all the vegetables in salted water. Cook the morels in a sauté pan with clarified butter and garlic.
Presentation:
Pour the vin jaune sauce into a bowl and place on top of it the lobster, previously re-heated in the oven, smeared with oil and covered with moistened paper. Arrange the vegetables and the morels above it. Season with pepper.