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Beurre Blanc Poached Lobster With Mini Honey Turnips, Fava Beans, Pea Shoots & Red Pepper Coulis

Presented by Executive Chef Yannick Anton, Signatures Restaurant at Le Cordon Bleu in Ottawa

INGREDIENTS
  • 4 lobsters (individual weight of about 1¼ lb) 2 shallots
  • 200 ml white wine
  • 50 ml cream
  • 300 g butter
  • 2 pieces of red bell pepper
  • ½ medium-sized onion
  • 250 ml vegetable stock
  • 150 ml olive oil
  • Ras el hanout powder or curry powder
  • Salt and ground black pepper
  • 2 pieces mini coloured pepper, finely sliced
  • 100 g fava bean or green pea
  • 4 pieces of pickled mini turnips
  • 8 sprigs of pea shoots
METHOD
  1. Bring to a simmer 5 litres of salted water in a large stockpot.
  2. Add live lobsters and quickly cover pot with a lid. Steam lobsters until shells are bright red and meat is cooked through, about 6 minutes.
  3. Remove lobsters from the pot with tongs and let cool, about 5 minutes.
  4. Remove meat from the shell and set-aside until ready to serve.
  5. Warm up lobster meat in a beurre blanc (white wine and shallot reduction emulsified with butter and cream).
  6. Dice red pepper and onion finely then sauté with a dash of olive oil.
  7. Add vegetable stock, salt, pepper and simmer for 10 minutes.
  8. Blend the mix in a blender.
  9. Emulsify with 100 ml of olive oil. Finish with 1 tbsp ras el hanout and then strain. Set aside.
  10. Heat olive oil in a pan and sauté vegetables until golden. Add salt and ground black pepper to taste.
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