Lobster Saute with Vin Jaune and Morels

meal traditional recipe

INFO

Perfect holiday meal ‘with class’

Details

Ingredients

• 4 Lobster Tails
• 20 Morils or so, fresh or dried
• 6 Shallots
• 1 Garlic Clove
• Chives
• Parsley
• 2 Egg Yolk
• 20 cl of Heavy Cream
• 30 gr of butter
• 1 Bouqet Garni
• 1 Small bottle of Vin Jaune (can use cheap Sauterne or likes)
• Olive Oil
• 1/2 Tsp of sugar
• Salt and Pepper

Method

1. Pre-heat the oven on the lowest setting
2. If you use dry morils, place them in a little bit of lukewarm water to rehydrate
3. Peel and mince the shallots
4. Slice the lobster tails in half (length-wise)
5. Heat some olive oil in a sauteuse (frying pan) and color the lobster tails, then set aside in the warm oven
6. Add some more oil if needed, then color the shallots
7. Add the chopped garlic
8. Add the Vin Jaune
9. Bring it to a boil
10. Add the water from the morils
11. Add the bouquet garni
12. Add Salt, Pepper and the sugar
13. Let reduce half the volume on medium-high heat
14. Meanwhile, heat some butter in another pan and saute the morils
15. Add salt and pepper to the morils
16. Incorporate 15cl of the cream into the Wine Sauce then add the morils
17. Let the whole preparation simmer for about 15 minutes
18. Meanwhile, clean and chop the herbs
19. In a large pan, place the lobster tails, cover with a little of the sauce then let it cook at low heat for about 5 mn
20. With the rest of the cream, add the egg yolks and mix
21. Take the sauce out of the heat, then incorporate into it the cream-egg mix. Do not boil anymore
22. Layout the lobster tails and morils on the plate
23. Top lightly with the sauce
24. Drizzle the chop herbs on each plate

Quick View

Traditional
Serve	4
Preparation Time	50 mn
Cooking Time	55 mn
Temperature
Authors	Pascal Crausaz Cuisine Actuelle
Special