Lobster is a crustacean that doesn't like the cold. In the winter, it stays put in its hole. As soon as the water starts to warm up, it reappears. The best times to fish lobster are June and July. Here, our wild tank is found within the triangle formed by Cap Fréhel, Minquier and the Pointe du Grouin. Here is the animal in all its simplicity, just grilled under the flame, but with salted butter. A royal dish to be eaten casually with the fingers.
Serves 4
Ingredients
4 female lobsters weighing 600 g each. 100 g salted butter. The juice of 2 lemons. 3 tbsp heavy cream. A few drops of Calvados. Black pepper. Salt. Cayenne pepper.
Fast and fairly easy. You will need an oven with a very hot grill and one or two roasting tins, preferably two which will allow you to cook the lobster in two batches, so that the second batch arrives burning hot just as the first is finished.
Basic preparation
Boil the lobsters for 3 minutes in 4 litres of salted water with a pinch of Cayenne.
A note for sensitive souls : boiling the lobsters prevents them from suffering and has the advantage of coagulating the blood along the shell, which will stop the flesh from drying out.
Remove the lobsters from the water and, on a wooden cutting board, using a large chef's knife, cut them in two lengthwise. Remove the pockets of sand and set the coral aside.
Mix together the coral and the softened butter and push through a fine sieve. Add a few drops of Calvados and set aside at room temperature.
Heat the grill on the highest setting.
Break the claws by striking them once, hard, with the knife.
Place the lobster halves, flesh side up, on two roasting tins. Add a generous grinding of pepper.
Bring the cream to a rapid boil.
Remove it from the heat and whisk in the coral butter, bit by bit. Finish with the lemon juice. Pour this mixture over the lobster flesh. Put it under the grill. Baste often as it cooks, checking that no part of the lobster is burning.
The lobster should be a golden colour, while an unforgettable aroma fills the entire house.
Last minute
Bring the roasting tin to the table, the best and most convivial way of keeping the lobsters hot, or place in a serving dish with the sauce in a sauceboat. Since fingers are indispensable, don't forget the rince-doigts!
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© Olivier Roellinger - Maisons de Bricourt. |
