Lobster in lemongrass broth
List of ingredients
2 live lobsters
80 g baby spinach
100 ml dry white wine
2 sticks of lemongrass
1 thumb-sized piece of ginger
1 sprig of thyme
1 bay leaf
2 sprigs of coriander
50 g butter
Salt and pepper
Chablis Grand Cru Les Clos, at least five years old
A Chablis Grand Cru that has come into its own with age is the obvious partner for this noble shellfish. Cooking it traditionally respects the original flavors of the lobster, in particular its salinity and its firm, subtly sweet flesh. A Grand Cru offers a chiseled, mineral profile in perfect symbiosis. The power and generosity of this wine, with its wonderful complexity and chalky, earthy nature results in hints of nut and mushrooms, and herby notes that fit perfectly with the subtle aromas of lemongrass. On the palate, the full texture and flavors are a wonderful match. The wine transcends this encounter, giving freshness to the sweetness of the leeks. A rare and harmonious combination!
Place the live lobsters in a pan of boiling salted water, cook for 15 minutes and drain. Leave to cool for a moment, and then cut into two. Shell the tail and claws. Set aside the flesh and place the shell in a large pan of water with the thyme and bay leaf. Cook for 20 minutes, strain, and set aside 200ml.
Chop the lemongrass, peel and grate the ginger, and chop the shallot. Sauté with 25g butter for three minutes and then add the white wine. Leave to reduce by half, and then add the 200ml lobster stock, season, and simmer over a very low heat.
Meanwhile, clean and slice the leeks. Fry over a gentle heat with 25g butter for 15 minutes.
Rinse the spinach and squeeze out the excess water.
Strain the lemongrass stock and heat. Slice the lobster tails and place them with the claws in the lemongrass stock to heat them through. Strain.
Place a little of the leeks on four plates, then add the lobster flesh. Pour over some lemongrass stock, and decorate with the spinach and a little chopped coriander.
This recipe appeared in Cuisine et Vins de France n°173 (December-January 2017)