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Lobster Blanquette
- Course Main Dishes
- Prep. Time 40 mins
- Cooking Time 40 mins
- Yields 4 servings
Preparation
What You Need
1 lb
(500 g)
4
live lobsters
4 oz
(120 g)
turnips
4 oz
(120 g)
carrots
4 oz
(120 g)
leeks, white parts only
2 oz
(60 g)
chopped shallots
2 oz
(60 g)
butter
1 cup
(250 ml)
fish broth
1 cup
(250 ml)
cream 35 %
Salt
Pepper
Instructions
Boil lobster in salted water for 20 minutes. Set aside to cool.
With a "parisienne" potato cutter, cut small balls of turnip and carrot and boil in salted water, making sure they remain firm.
Cut leek whites into thin strips and blanch.
Shell lobster. Keep claws whole and cut tail in segments.
In a saucepan, lightly brown shallot in butter. Add vegetables and lobster. Add fish broth. Reduce and add cream. Reduce further. The sauce must thicken slightly.
Season to taste. Serve in a small saucepan or small soup plates.
Jean Soulard, Executive Chef, Le Château Frontenac
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