Lobster Spinach Rolls with Morels and Asparagus
A main course featuring lobster paired with spinach rolls, morels, asparagus, and a red wine sauce.
Story
A main course featuring lobster paired with spinach rolls, morels, asparagus, and a red wine sauce.
Ingredients
Live Lobster
to taste
Lobster Claws
to taste
Spinach Leaves
16 slices
Red Wine
to taste
Port Wine
to taste
Cream
to taste
Butter
to taste
Lobster Roe
to taste
Morels
to taste
Shallots
to taste
Asparagus Tips
to taste
Chervil
to taste
Curry Powder
to taste
Olive Oil
2 tbsp
Salt
to taste
Pepper
to taste
Instructions
1
Step 1
Place the lobster spinach rolls in a steamer and steam for 3 minutes. Add the lobster claws and steam for another 1 minute. Remove, take off the plastic wrap, and drain on a towel.
2
Step 2
Heat oil in a pan and sauté the crushed lobster shells. Add the sautéed diced vegetables, pour in the Port wine and 50cl of heavy cream. Cook for 20 minutes, then strain. Stir in the lobster roe and cream mixture, keeping it at a gentle boil.
3
Step 3
Halve the morels and sauté them with the chopped shallots. Add butter and salt, then mix in the chopped chervil.
4
Step 4
Boil the asparagus tips in salted water for 10 minutes. Remove and cool, then reheat them with butter before serving.
5
Step 5
Sprinkle the lobster meat with salt and curry powder. Heat olive oil and pan-fry the lobster tails for 2 minutes, then add the claws and fry for another 2 minutes.
6
Step 6
Place the tail pieces and claws in the center of the plate, drizzle with the sauce, arrange the morels and asparagus tips around them, and garnish with chervil.
