Fish — dried morels
Flambéed Lobster with Morel Velouté
A noble lobster accompanied by a creamy morel-laced sauce scented with homemade fish stock. Flambéed Armagnac and white wine lend it an irresistible elegance for a festive dinner.
- Serves
- Serves 2
- Preparation
- 2 hrs
- Cooking
- 12 mins
Ingredients
Method
Brush the dried morels, place them in a bowl and cover with cold water. Leave them to hydrate while you prepare the fish stock.
Put the fish trimmings, peeled and sliced onion and parsley in a saucepan. Add the white wine and water. Season with salt and pepper, bring to the boil then simmer uncovered for an hour and a half.
Pass this stock through a fine sieve. Return it to a high heat and reduce until you have about 12.5 cl of concentrated liquor.
Make a pale roux by blending the flour into 10 g of butter over a low heat. Whisk in the hot stock constantly until smooth. Keep warm in a bain-marie.
Cut the leek, carrot and celeriac into brunoise or very fine julienne. Sweat them in butter over a low heat without letting them colour.
Cut the lobster into several pieces. Carefully extract the coral and work it with a little butter to obtain a homogeneous paste.
Brown the lobster pieces in a mixture of butter and oil, turning often so the shell does not scorch. As soon as it is evenly red, add the Armagnac and flambé.
Deglaze with white wine, add the softened vegetables, season with salt and pepper. Reduce for five minutes, then add the thickened stock and cream.
Continue cooking for ten minutes. Drain the lobster pieces and keep them warm under a sheet of foil.
Strain the sauce into a clean saucepan. Return to a low heat, incorporating the coral butter, the drained morels and their filtered soaking water.
Let simmer for five minutes to marry the flavours. Arrange the lobster on warm plates and coat generously with the morel sauce.