Lobster Spinach Rolls with Morel Mushrooms and Asparagus
Main course featuring lobster as the primary ingredient, paired with spinach rolls, morel mushrooms, asparagus, and red wine sauce.
Ingredients
lobster (live lobster)
to taste
lobster claws
to taste
spinach leaves (for wrapping)
16 slices
red wine (for sauce)
to taste
port wine
to taste
cream (for sauce)
to taste
butter (for various steps)
to taste
shrimp roe (removed from shrimp heads)
to taste
morel mushrooms (stems removed, washed, halved)
to taste
shallots (chopped)
to taste
asparagus tips (boiled 10 minutes)
to taste
chervil (chopped)
to taste
curry powder (sprinkled on lobster)
to taste
olive oil
2 tbsp
salt
to taste
pepper
to taste
Instructions
1
Steam the spinach rolls
Place the lobster spinach rolls in a steamer and steam for 3 minutes, add the lobster claws and steam for 1 more minute, remove, take off the plastic wrap, and place on a towel to drain.
2
Make the red wine sauce
Heat oil in a pan and sauté chopped lobster shells, add the sautéed diced vegetables, pour in port wine and 50cl heavy cream, simmer for 20 minutes then strain, add the shrimp roe and cream mixture, stir, and keep at a gentle simmer.
3
Prepare the morel mushrooms
Halve the morel mushrooms, sauté with the chopped shallots, add butter and salt, and stir in the chopped chervil.
4
Prepare the asparagus
Boil the asparagus tips in salted boiling water for 10 minutes, remove and cool, then heat with butter.
5
Sear the lobster
Sprinkle the lobster meat with salt and curry powder, sear the lobster tails in hot olive oil, add the claws after 2 minutes and sear for 2 more minutes.
6
Plate the dish
Place the lobster tail pieces and claws in the center of the plate, drizzle with the sauce, arrange the morel mushrooms and asparagus tips around, and garnish with chervil.
