Recipe: Lobster with turmeric cream and sômen

Name: Homard crème de curcuma et sômen
Prep time: 45 min
Cook time: 20 min
Total time: 125 min
Yield: 4 portions
Ingredients: 2 beaux petits homards de casier français de 450 a 500 g bien vivants.Pour la cuisson1 carotte fane épluchée et taillée en brunoise1 petit poivron vert évidé et taillé de même1 petit poivron rouge évidé et taillé de même1 gousse d'ail dégermée et hachée2 feuilles de laurier 1 branche de thym citronsel de mer et un peu de piment d'Espelette.25 cl de sauce américaine (préparée ou que vous aviez gardée au congélo)80 g de Sômen de Nagasaki*10 cl de crème liquide(30%)sel fin et une cuiller a soupe de Curcuma (Madagascar si vous trouvez).

By chef patrick ★ ★ ★ ★ ★ 4.3/5 (10 reviews) Fishes

Prep 45 min

Cook 20 min

Rest 1h

Total 2h05

Servings 4 serv.

Ingredients for 4 servings

2 beautiful small lobsters from French traps of 450 to 500 g, alive.
For cooking
1 carrot with greens, peeled and cut into brunoise
1 small green bell pepper, hollowed and cut the same way
1 small red bell pepper, hollowed and cut the same way
1 garlic clove, deodorized and chopped
2 bay leaves, 1 branch of lemon thyme
sea salt and a little Espelette pepper.
25 cl of American sauce (prepared or that you had kept in the freezer)
80 g of Nagasaki Sômen*
10 cl of liquid cream (30%)
fine salt and one tablespoon of turmeric (Madagascar if you can find it).

Step-by-step directions

1- In a large pot, pour 3.5 liters of water and the vegetables, salt and pepper, then cook 5 minutes after boiling, then add your lobsters, cover and cook for 6 minutes after boiling.

2- Make a slit in the middle of the eyes and hang the heads downward on the edge of a pot or other container so they drain.

3- Strain the cooking liquid, keeping the vegetables and removing thyme and bay leaf.

4- Cut your lobsters in half lengthwise, keeping the bodies, then shell them.

5- Bring your lobster cooking liquid back to a boil then pour in your Sômen, cook 1 minute then drain and keep warm.
Then bring the sauce to a boil with the cream and turmeric, let it reduce slightly.
Plating
Place the 4 bodies on each side of beautiful hot plates, the shelled lobster meat pieces at the bottom, then pour a little sauce over.
Then place the 1/2 tail sliced on one side of the plate and on the other side the drained Sômen rolled up, the vegetables kept for decoration, and the rest of the sauce around.
*The Nagasaki Sômen from Japan are the smallest spaghetti on the planet (1.1 mm diameter), they have existed for over 400 years, personally I love them.
You can find them on all sites or shops selling quality Japanese products.
Above all, don't throw away the cooking liquid, rice, pasta, poached eggs etc. will thank you (smiles)

Homard Spaghetti