Fish — dried morels
Lobster sauté with vin jaune and morels
A refined dish in which lobster is browned then warmed through in a sauce of vin jaune, morels and cream. Fresh herbs give a fragrant finish to this Jura classic.
- Serves
- 4 servings
- Preparation
- 50 min
- Cooking
- 55 min
Ingredients
Method
Peel and finely chop the shallots and garlic. Put the dried morels in a bowl of warm water to rehydrate. Cut the lobsters into pieces, keeping the shells on.
Lightly crack the claws without fully opening them.
Heat three tablespoons of oil in a shallow pan and brown the lobster pieces. Remove them and keep warm.
Pour the remaining tablespoon of oil into the same pan. Gently sweat the shallots in it, then add the garlic and vin jaune.
Bring to the boil, then lower the heat slightly. Add the strained morel soaking liquid, then the bouquet garni, a pinch of salt, pepper and the sugar. Reduce by half over a high heat.
Drain the morels. Sauté them in a pan with very hot butter, season with salt and pepper.
Pour 15 cl of the crème fraîche into the wine reduction, then stir in the morels.
Simmer for 15 minutes over a low heat. Meanwhile, wash and finely chop the chives and parsley.
Put the lobsters in a large pan, spoon over a little sauce and warm for 5 minutes over a low heat. Mix the egg yolks with the remaining 5 cl of cream.
Off the heat, stir this mixture into the sauce, stirring constantly. Pour the sauce over the lobsters without letting it boil.
Arrange the lobster pieces and morels on warmed plates, then coat with the sauce.
Scatter with chopped herbs and serve immediately.