CHRISTMAS Creamy lobster veloute with Jerusalem artichoke and chanterelles

CHRISTMAS Creamy lobster veloute with Jerusalem artichoke and chanterelles

INGREDIENTS FOR 4 PERSONS

  • 4 lobsters 500g each
  • 500g Jerusalem artichoke
  • 100g chanterelle mushrooms
  • 50g butter
  • 50g cream
  • 1 bunch of sorrel
  • 1 container of baby sorrel greens
  • 1 pack of croutons
  • 1 handful of coarse salt
  • oil

METHOD 

  • In a large saucepan, boil the lobsters with coarse salt during 6 minutes.
  • Remove the tails and cook the claws for 3 more minutes.
  • Let them cool down.
  • Remove the shell off the tail and claws. 
  • Peel off the Jerusalem artichokes. 
  • Fry the Jerusalem artichokes, add butter and cream. Once well cooked, mix until you get a veloute. 
  • Wash the chanterelles and panfry them in very hot frying pan with a bit of olive oil.
  • Add the sorrel leaves at the end of the mushroom cooking. 
  • Serve the veloute at warm temerature with the lukewarm lobster tails.


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