Ingredients
4 lobsters of 800 to 900 g
3 egg yolks
1 tablespoon (s) tablespoon juice of lemon
10 cl (0.42 cup) of brut champagne
100 g unsalted butter
salted butter
tarragon or chervil
Method
1. Clarify the soft butter. Heat it over very low heat without mixing and collect the melted butter by removing the particles. Whip the yolks with the lemon juice and the champagne in a mixing bowl. Place it in a double boiler and thicken while continuing to whisk, about 8 minutes. The mixture should be smooth. Off the heat, add the clarified butter while whisking. Add salt and pepper.
2. Steam the lobsters for 5 minutes. When ready to serve, cut them in half, sprinkle them with salted butter hazelnuts and put them under the broiler for 5 minutes. Serve with the champagne sabayon and decorate with a little chervil or tarragon.
Source: Elle France, Elle-a-Table
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