100 ml extra virgin olive oil
50 ml dry white wine
200 ml crème fraîche
1 Yukon gold potato
4 mini carrots
4 mini fennels
4 white asparagus
4 green asparagus
50 g butter
In a large pot bring the (female) lobsters and salted water to a boil.
Turn heat to off and leave the pot covered for 3-4 minutes.
Cut lobsters into chuncks after removing roe and set aside.
Wash, peel and cut veggies.
Heat Evoo in a frying pan then sauté lobster pieces, potatoes with thyme and bay leaves.
Remove lobster and potatoes from pan and deglaze sauce with white wine, slowly add crème fraiche and roe which turns sauce red.
Steam or boil remaining veggies until tender and keep them warm.
Stir and adjust seasoning then salt and pepper.
Finally, place lobster(s) and veggies in a deep dish and cover with sauce. Garnish with fennel, chives or your choice of herbs!