Lobster saute in vin jaune with morels - Nest in Normandy Dieppe

Lobster saute in vin jaune with morels

Ingredients: Yields 4 servings

From the fishmonger’s:
4 lobsters (fresh or frozen), each 700g

From the fresh produce market:
20 dried morels
6 shallots
1 garlic clove
1 bunch of chives
1 bunch of parsley
1 bouquet garni

From the grocery store:
1 bottle of Jura vin jaune (“yellow wine”)

From the cheesemarket:
2 eggs
20cl crème fraîche
30g butter

From your larder:
4 tbsp. neutral oil
1 tsp. sugar
Salt, pepper

  • Peel and chop the shallots and garlic.
  • Steep the morels in lukewarm water.
  • Cut the lobsters with their shells into several pieces. Delicately crack the claws, leaving them whole.
  • In a large skillet, gently brown the pieces of lobster and claws in 3 tbsp. oil, then keep them warm.
  • Add 1 tbsp. oil to the skillet and gently brown the shallots. Add the garlic and the vin jaune. Bring to the boil over a low heat. Add the water in which you steeped the morels, the bouquet garni, salt, pepper and sugar. Bring to the boil and reduce by half over a high heat.
  • Fry the morels in hot butter in a skillet. Season with salt and pepper. Add 15 cl crème fraîche to the wine sauce, then add the morels. Simmer for 15 minutes over a low heat.
  • Wash and finely shred the herbs.
  • In a large skillet, drizzle a little sauce over the lobsters and place on a low heat for 5 minutes.
  • Mix together the egg yolks with the remaining cream.
  • Off the heat, add this mixture to the sauce, stirring continually. Pour over the lobsters. Do not boil.
  • Arrange the portions of lobster and the morels on the serving plates. Top with the sauce. Sprinkle with herbs and serve immediately.