Recipe: Lobster bites Charente style

Name: Lobster bites Charente style
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 beau homard bleu vivant de casier de 400 g environ; 4 pommes nouvelles moyennes de Noirmoutier ou de Ré juste essuyées; Ingrédients pour la cuisson :4 litres d'eau de mer ou d'eau salée; 1 carotte et 1 oignon taillés en mirepoix; Thym et laurier et un peu de gingembre; 1 cuillère à soupe de curcuma; 2 gousses d'ail juste écrasées; 2 cuillères à soupe de bon concentré de tomates; 25 cl de sauce américaine maison, si possible juste bouillie avant la finition

By chef patrick Asfaux Fishes

Prep 15 min

Cook 35 min

Total 50 min

Servings 4 serv.

The word lobster was borrowed from Danish Hummer, which itself comes from the original word Humarr. And this lovely poem, I quote: An American was uncertain about how to cook a lobster. What if we put this off for later? said the lobster to the American.

Recette Lobster bites Charente style - Chef Patrick Asfaux — Photo: chef Patrick Asfaux

Ingredients for 4 servings

1 beautiful live blue lobster from the trap, approximately 400 g
4 medium new potatoes from Noirmoutier or Ré, just wiped clean

Cooking ingredients:

4 liters of seawater or salted water
1 carrot and 1 onion cut into mirepoix
Thyme and bay leaf and a little ginger
1 tablespoon of turmeric
2 cloves of garlic just crushed
2 tablespoons of good tomato paste
25 cl of homemade American sauce, preferably just boiled before finishing

Step-by-step directions

1 In a large saucepan, pour all the cooking ingredients.

2 Once boiling, cook your potatoes for 20 minutes.

3 After this time, add your lobster for 8 more minutes, then remove from heat and cover for 10 minutes so it absorbs the flavors.

4 Remove your lobster and as soon as you can, shell it and pour the entire shell into the broth.

5 Remove your potatoes and let this fine broth simmer for another 15 minutes, then strain it through a fine sieve while pressing down well on the ingredients.

6 Cut your peeled potatoes (or not) into 5 thick slices and arrange them on beautiful hot plates.

7 On each slice, place some of your shelled lobster, coat with hot sauce, then add a slice of tail from this beautiful lobster. And of course, this superb broth will be served as a lobster soup with rouille, croutons and grated Gruyère.