Lobster and its cream, melting potatoes and mashed cauliflower

With the start of the lobster’s season I was curious to try the lobster from Quebec. It’s done now!

Here’s the recipe!

Ingredients :

– 4 lobsters (from 14,1 to 21,1oz each)

– 0,7oz of butter

– Salt, pepper

– 8 potatoes

– 1 coriander leaf

For the lobster’s cream:

– Lobster heads and claws

– 1 carrot

– 1 onion

– 2 tomatoes

– 1 celery branch

– 2 cloves of garlic

– 3,5oz of mashed tomatoes

– 3,5oz of white wine

– 7oz of cooking cream

– 0,7oz of butter

– Salt, pepper

– Paprika

For the mashed cauliflower:

– 1 cauliflower

– 3,5oz of milk

– 3,5oz of cooking cream

– 1,7oz of butter

– Nutmeg

– Salt, pepper

Preparation :

– Cut carrot, onion, tomatoes, celery and garlic into pieces.

Lobsters :

– Shell the lobsters and remove their gut.

– In a frying pan color the lobsters with butter, add salt and pepper, after that cut into slices and set aside.

The lobster cream :

– In a big pan brown onions and garlic with butter.

– Add the lobster heads and claws.

– Add the vegetables pieces, tomato puree, salt, pepper and paprika.

– Reduce then add white wine. Cook at low temperature for 30 minutes.

– Pass through a sieve in another saucepan.

– Add the cooking cream and cook for another 5 minutes, season with salt and pepper according to your taste and if needed.

Mashed cauliflower :

– Cut the cauliflower into pieces and cook in salted water for 15 minutes.

– Remove the water and add the cream, milk and nutmeg. Mix everything and season with salt and pepper if needed.

Melting potatoes:

– Peel the potatoes and cut into square pieces.

– Fry the potatoes in butter at low temperature for 30 minutes, baste occasionally with butter.

For the presentation:

– On a plate place in the center lobster and potatoe pieces by alternating a piece of lobster and another one of potato.

– On one side of the plate put some mashed cauliflower and the other side the lobster cream.

– Dust with a little paprika and add the coriander on the mashed cauliflower for the presentation.


There you go, you can enjoy now, bon appetit!



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