White Beans with Chorizo and Lobster MedallionsTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 30 minutes
Cooking time: 30-40 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:317 kcal
Proteins:7.9 g
Fats:23.2 g
Carbohydrate:19.5 g
Fibers:4.6 g
Sugar:1.3 g
Cholesterol:64.4 mg
Sodium:247.1 mg
Calcium:59.4 mg
SIMILAR RECIPES
Refried Beans - Frijoles Refritos
Abenaki Beans - 18th century recipe
Bois-Francs Pork and Beans
Old-Fashioned Pork and Beans
White Beans - Basic cooking technique
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
250
g
white white bean or white kidney beans
700
g
lobster
2
tomatoes
6
shallots
150
g
unsalted butter
200
ml
cream
100
ml
dry white wine
100
ml
wine vinegar
thyme and bay leaf
1
bunch of chives, olive oil, coarse salt, half salted butter
METHOD
- Cook the lobster for 3-4 minutes in well-salted boiling water. Drain and cool. Slice into medallions.
- Make a beurre blanc: finelly chop the shallots. Place half the shallots, the vinegar and white wine into a saucepan. Reduce until the liquid has evaporated. Add the cream and whisk in the butter to emulsify the sauce using an immersion blender. Keep hot.
- Blanch and refresh the tomatoes. Quarter and seed them. Cut the tomatoes and chorizo into small dice.
- Drain the white beans. Add the diced tomato and chorizo, olive oil, chopped chives and shallots.
- Reheat the lobster in the half-salted butter.
- Place the lobster medallions on the white bean domes. Pour a ribbon of beurre blanc all around.
....................
Photo: Isabelle Guégan. In collaboration with Canetti.
CHEF'S NOTES
To form the bean "domes," mold them with a spoon to give them a high rounded shape.
