Sautéed Lobster in AnchoiadeTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 30 minutes
Cooking time: 30 minutes
Difficulty: Difficult
Nutritional values
per 100 g
per portion
Energy:202.2 kcal
Proteins:8.7 g
Fats:16.7 g
Carbohydrate:5.2 g
Fibers:1.6 g
Sugar:0.3 g
Cholesterol:41.1 mg
Sodium:167 mg
Calcium:41 mg
Energy:1564 kcal
Proteins:67.1 g
Fats:129.2 g
Carbohydrate:40.3 g
Fibers:12 g
Sugar:2.5 g
Cholesterol:317.7 mg
Sodium:1292.2 mg
Calcium:317.4 mg
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INGREDIENTS
For 10 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
3000
g
lobster
150
ml
olive oil
1700
g
mini artichokes
50
g
tarragon
1000
g
small potatoes
60
g
lemon juice
500
ml
white stock
50
g
unsalted butter
*Anchoiade
4
anchovy fillets in soy oil
1
egg yolk
1000
ml
olive oil
200
ml
peanut oil
150
ml
white stock
60
g
lemon juice
1
g
garlic
METHOD
- Cook and shell the lobsters.
- Cut the lobster tails into medallions.
- Peel the little potatoes, cut them into halves or quarters and give an initial cooking in oil.
- Turn the artichokes, leaving on the stems; quarter them and cook in olive oil, lemon juice and white stock.
- Reserve 4 raw pieces, slice them thinly and fry them.
- Sauté the potatoes and artichokes in olive oil until lightly colored; add the lobster and butter and finish with chopped tarragon.
Anchoiade Sauce and Presentation
- Place into a blender in order: egg yolk, garlic, anchovy, white stock, oils and lemon juice. Season.
- In the center of the plate, place the sautéed lobster, potato and artichoke with a ribbon of sauce around, the dressed arugula and olive oil on top, and then the artichoke chips.
- For garnish: 2 chive spears, half a lobster head cut on a bias and olive oil.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
