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Blue lobster recipe by Daniel Nuss

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Ingredients for a blue lobster recipe with some poached butter, barigoule’s artichoke, green and white asparagus, serves 4.

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COURT-BOUILLON
50 g carrot
50 g celery
1 onion
1 lime
1 bouquet garni
40 ml white wine
100 g shallots
30 g champagne vinegar
300 g butter
Salt, Pepper

BLUe Lobsters
2 blue lobsters (800-900g)

ASParagus
3 asparagus

ARTICHokes
3 purple artichokes
200 ml fish stock
50 ml virgin olive oil
1 bay leaf

POTATOES
5 g thyme
120 g new potatoes

BLUe LOBSTER POÊLÉ AND VEGETABLES
100 g shimeji mushrooms
30 g garlic
30 g tarragon

Court-bouillon

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Prepare a court bouillon with carrots, celery bouquet garni, shallots, white wine and a dash of vinegar. Bring to a boil.

Blue Lobsters

Add and poach the blue lobster skewered and cleaned.
When the lobster changes color and is ¾ cooked, take it out of the liquid and put it to rest.

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Asparagus

Peel the green and white asparagus and brown them in a pan with a knob of butter.

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Artichokes and mushrooms

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Clean the artichokes and cook them in a barigoule court bouillon, with the fish stock, olive oil, carrot, onions, white wine, bay leaf and seasoning. When tender cut them in 6 pieces with the stem.

Cut the mushrooms into strips and brown them in a pan with a knob of butter.

Potatoes

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Wash the new potatoes, keep the skin on, and cook them slowly in a shallow pan with butter and fresh thyme until the flesh is golden brown.

Blue lobster poêlé and vegetables

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Cut the lobster into medallions.

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Reheat in the butter with the artichoke.  Sauté the mushrooms with shallot, butter and garlic.
Deglaze with white wine and a dash of lime juice and zest.
Reduce the barigoule jus, add butter, emulsify and finish with fresh tarragon, and season to taste.

Plating

In a round hot plate:
Put the lobster medallion and one claw all “pele mele” on the bottom of the plate.
Add the artichokes in the same fashion as the lobster.

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Place the potatoes and sautéed mushrooms in a bundle with the asparagus roasted in a brown butter. Add the emulsified barigoule butter with tarragon over the vegetables.

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Chef Daniel Nuss suggestion : serve hot

Chef’s Essentials

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