Recipes
R de rieussec
Accompanied by lobster, " poivrade " artichokes and pressed juice
Created by the Chef at Lafite
Ingredients
- 4 X 500 g lobsters
- 12 " poivrade " artichokes
- aromatic garnish cut into brunoise
- 1 lemon, 1 onion
- 1 celery branch
- 1 bouquet garni
- 1 tomato
- olive oil
- salt, pepper
For 4 persons
The recipe:
Boil lobsters, refresh in cold water and separate the bodies from the tails. Shell the tails. Remove claws. Peel artichokes and reserve in water with lemon juice.
Pressed juice:
Add lobster bodies and tail shells to the aromatic brunoise, brown the mixture, add water and cook for one hour. Press to the mixture to get the juice
Cooking:
Slice lobster tails, shell claws. Quickly color the lobster meat and deglaze with the presed juice, let reduce, season. Quickly color the artichokes in olive oil.
Présentation:
Dress lobster with the pressed juice and " poivrade " artichokes.
Serve with a 10 year old R de Rieussec
