Name: Creamy Lobster Nage with Morels
Prep time: 15 min
Cook time: 17 min
Yield: Serves 4
Cuisine: Swiss
Ingredients: 2 750 g lobsters; 20 cl fish stock; 1 leek, white part, for julienne; 1 carrot, for julienne; 1 piece celeriac, for julienne; 30 g butter, for the julienne; 50 g dried morels; 50 g butter, for the lobster butter; 1 tbsp oil; 1 small glass Armagnac; 1/4 l dry white wine; 20 cl crème fraîche; salt (q.s.); pepper (q.s.)

Method

Cut the leek, carrot and celeriac into fine batons and sweat them in the butter over a very low heat, without colouring. Set this julienne aside.
Soak the morels in a little warm water to swell.
Cut the lobsters into pieces and scoop out the creamy matter from the heads.
Work it with an equal volume of butter until you obtain a smooth paste: this is your lobster butter, to be kept chilled.
Sauté the shellfish pieces in butter and oil, stirring constantly over a moderate heat so the shell does not catch.
As soon as it is evenly red, flambé with Armagnac. Deglaze with white wine, season with salt and pepper.
Add two spoonfuls of julienne and reduce briskly for four to five minutes.
Add the fish stock and cream, then simmer gently for ten to twelve minutes. Meanwhile, drain the morels.
Put these in a saucepan. Arrange the pieces on a warmed platter, pour the sauce passed through a chinois over the mushrooms and continue for five minutes.
Whisk the lobster butter off the heat to bind the sauce, adjust the seasoning, then coat the lobster.