Lobster Casserole with Mini Vegetables and Roe Sauce
Ingredients
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2 lobsters
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100 ml extra virgin olive oil
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50 ml dry white wine
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200 ml fresh creme
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1 Yukon gold potato
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4 mini carrots
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4 mini fennels
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4 white asparagus
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4 green asparagus
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50 g butter
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Thyme
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Bay leaves
Preparation
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1. In a large pot bring the (female) lobsters and salted water to a boil.
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2. Slice Potatoes and cut lobsters into chuncks after removing roe and set aside.
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3. Heat Evoo in a frying pan
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4. then sauté lobster pieces, potatoes with thyme and bay leaves.
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5. Salt and pepper
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6. Remove lobster and potatoes from pan and deglaze sauce with white wine, slowly add crème fraiche and roe which turns sauce red.
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7. Steam or boil remaining veggies until tender and keep them warm.
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8. Remove lobster and potatoes from pan and deglaze sauce with white wine, slowly add crème fraiche and roe which turns sauce red.
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9. Stir and adjust seasoning then salt and pepper.
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10. Finally, place lobster(s) and veggies in a deep dish
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11. Cover with sauce
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12. Garnish with fennel, chives or your choice of herbs!
