Lobster Spinach Rolls with Red Wine Sauce
A main course featuring lobster as the star ingredient, served with spinach rolls, lobster red wine sauce, and a medley of vegetables.
Ingredients
live lobster (blanched in boiling water for 2 minutes)
to taste
spinach leaves (blanched then cooled)
to taste
butter (used in all steps)
to taste
mushrooms (sliced)
to taste
shallots (chopped)
to taste
garlic
to taste
carrot (cut into 5mm dice)
to taste
celery (cut into 5mm dice)
to taste
shiitake mushrooms (diced)
to taste
tarragon (chopped)
to taste
red wine (for sauce)
to taste
tomato paste
to taste
fennel seeds
to taste
white pepper
to taste
bouquet garni
to taste
heavy cream (for sauce)
to taste
grey shrimp (for sauce)
100 g
salt
to taste
pepper
to taste
Instructions
1
Boil Lobster
Place the live lobster into boiling salted water and cook for 2 minutes
2
Prepare Lobster
Separate the lobster head, claws, and tail; remove the roe from the head, mix it with butter, strain, and refrigerate for later use
3
Prepare Spinach
Blanch the spinach leaves, then transfer to ice water to cool, drain, and lay on a towel
4
Cut Lobster Meat
Cut the lobster tail into 4 equal portions, coat each portion with butter, and refrigerate
5
Form Rolls
Arrange spinach leaves into 8cm circles on plastic wrap, place lobster meat pieces on top, wrap into pillow shapes, to make 16 total
6
Make Red Wine Sauce
Heat the red wine, add lobster shells, diced vegetables, tomato paste, fennel seeds, pepper, and bouquet garni, add enough water to cover, simmer for 20 minutes, strain, reduce the sauce by half, then mix in the lobster roe butter
7
Make Vegetable Garnish
Cut carrot, celery, garlic, and shiitake mushrooms into 5mm dice, sauté shallots until fragrant, add the diced vegetables and sauté for 15 minutes, then add tarragon
8
Make Shrimp Sauce
Soak grey shrimp in 10cl of boiling water for 10 minutes, strain, add reduced heavy cream, mix with butter and stir well
9
Sauté Mushrooms
Quickly sauté mushrooms and shallots in butter, season with salt and pepper, then add chopped dill
10
Assemble
Place spinach and vegetable garnish in the center of the plate, arrange lobster rolls around the edge, sprinkle with sautéed mushrooms, and drizzle with red wine sauce and shrimp sauce
