Lobster cassoulet

This regional dish from the Pyrenees is traditionally made creamy using duck or goose fat. Our variation contains chorizo and lobster.

Lobster cassoulet

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court bouillon



white beans






sweet peppers



lobster bisque












olive oil



rosemary and thyme



salt and pepper

Preparation method

  • Soak the white beans in plenty of cold water for approx. 4 hours.
  • Bring the court bouillon to the boil and lower the lobsters into it. Cook them approximately one minute for every 100g.
  • Remove the lobsters from the court bouillon and allow the steam to evaporate. Do not rinse with cold water!
  • Clean the lobsters, cut the carpace in half and remove the digestive tract from the tail section.
  • Keep the corail from the head and remove the cartilage from the claw meat.
  • Divide the meat into portions, season with salt and pepper and drizzle with olive oil.
  • Gently fry the chopped shallots and garlic in a little olive oil, add the chopped thyme and rosemary and then add the drained white beans.
  • Deglaze with the bisque, pouring in enough to cover the mixture up to approx. 3cm.
  • Gently simmer until cooked.
  • In the meantime, roast the red sweet peppers in a preheated oven at 180°C.
  • Remove the skin of the peppers and finely dice them into 1cm cubes.
  • Cut the chorizo in fine cubes (brunoise) of around 2mm.
  • Add the sweet peppers and chorizo to the cassoulet.
  • Thicken with a mixture of butter, flour and corail.
  • Arrange the lobster on the cassoulet.

Serving suggestions

  • As a main dish, with a herb salad.
  • As an entremets course served in a mini cassoulet, e.g. with marinated artichoke.

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