Fish — fresh morels
Open lobster ravioli with asparagus and morels
A gastronomic composition in which lobster is layered between two thin sheets of lasagne with morels and asparagus. The sauce, transformed into an airy foam, adds the finishing touch to this exceptional dish.
- Serves
- 4 people
- Preparation
- 15 min
- Cooking
- 25 min
Ingredients
Method
Plunge the lobster into a gently simmering court-bouillon and cook for about fifteen minutes. Drain it, then shell it completely, reserving all the meat. Keep it warm.
Fry the shallots and onion cut into small dice in a little oil. Add the lobster shell and head, pour in the white wine, cover and leave to simmer for about fifteen minutes to extract the flavours.
Prepare the green asparagus, keeping only the tender tips. Cook them in boiling salted water until al dente. Once the lobster cooking liquor is ready, remove the pieces of shell, add the cream and fish stock, season and pass everything through a sieve.
Cook the lasagne sheets in a large pan of boiling salted water until supple but still firm. Drain them carefully and arrange them on lightly oiled plates to prevent sticking; keep warm.
Wash the fresh morels thoroughly in several changes of water, drain and pat dry. Melt the butter in a frying pan and cook them gently for about five minutes.
Add the asparagus tips to the mushrooms one minute before the end of cooking. Quickly reheat the lobster meat and blend the sauce with a stick blender to give it a light, foamy texture.
Place a lasagne sheet in the base of each plate. Scatter over some pieces of lobster, a few morels and the asparagus. Cover with a second sheet of pasta and finish with a veil of lobster sauce foam.