Presented by Executive Chef Yannick Anton, Signatures Restaurant at Le Cordon Bleu in Ottawa
- 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
- Bring to a simmer 5 litres of salted water in a large stockpot.
- 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.
- Remove lobsters from the pot with tongs and let cool, about 5 minutes.
- Remove meat from the shell and set-aside until ready to serve.
- Warm up lobster meat in a beurre blanc (white wine and shallot reduction emulsified with butter and cream).
- Dice red pepper and onion finely then sauté with a dash of olive oil.
- Add vegetable stock, salt, pepper and simmer for 10 minutes.
- Blend the mix in a blender.
- Emulsify with 100 ml of olive oil. Finish with 1 tbsp ras el hanout and then strain. Set aside.
- Heat olive oil in a pan and sauté vegetables until golden. Add salt and ground black pepper to taste.