RECIPE N°2: Lobster medallions, candied chestnuts and a pepper & smoked chilli cream

Given the delicacy finess of lobster meat, it is the undeniable star of any festive fine dining menu. Whether grilled, roasted or cooked in a bain-marie, this noble crustacean is a delight. Christian Le Squer showcases lobster in this quick and foolproof recipe which anyone can achieve.

In this recipe, the rich taste and aromatic complexity of the lobster is revealed by pairing its mineral and coral notes with the fruity and smoked flavours of the bell pepper and chillis. Candied chestnuts introduce a hint of sweetness to this spicy union, for a full immersion in French gastronomy.

Allow yourself to be carried away.

 

 

 

Lobster medallions, candied chestnuts and a pepper & smoked chilli cream

 

Preparation time: 15 minutes / Cooking time : 5 minutes

Ingredients – 4 servings:

Sauce

• 2 tablespoons of PDO Baux de Provence Valley : extra virgin olive oil
• 1 tablespoon of smoked chilli infused sunflower oil
• 2 tablespoons of Bell and Espelette pepper infused vinegar
• 2 tablespoons of aubergine caviar 

The four main ingredients used in this recipe have been curated in an A L’Olivier branded gift box

• 2 pieces of lobster (500 g each)
• 250 g chestnuts (vaccum cooked)
• Knob of butter
• 6 small red and chicory leaves
• Optional: sorrel leaves and marigold blossoms or a salad of dried flowers (roses, cornflowers, marigolds)

 

Method:

Sauce

In a mixing bowl, combine the aubergine caviar with the smoked chilli infused sunflower oil and then add the Bell and Espelette pepper infused vinegar and the PDO Baux de Provence Valley extra virgin olive oil.

– Dressing

Cook the lobsters in heavily salted water (allowing 3 minutes for the body and 5 minutes for the claws).
Remove the shell from the claws and the body.
Slice the body into medallions.
Heat the sauce for 5 seconds in the microwave (or 30 seconds in a bain-marie).
Coat the lobster in the warm sauce.
Brown the chestnuts in a pan with a knob of butter.

 

Plating:

Place 3 lobster medallions in the centre of a plate, with the meat from one claw positioned vertically.
Add the endive leaves and sprinkle over the chestnuts.
Scatter the sorrel leaves and flower blossoms.
Finish with a few dabs of the sauce onto the plate.

 

Enjoy!

 

Download the recipe sheet, click here: