Gastronomixs

Lobster cheminée

This extraordinary preparation is a creation of Robert Kranenborg. It is an ingenious preparation involving adding herb butter to the lobster from the inside out during cooking. This makes for a very flavourful result.

Lobster cheminée

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Ingredients

5

 

lobsters

 

 

vegetable stock

1375

g

butter (salted)

5

g

five spice powder or quatre-épices

3

tsp

sherry vinegar

25

g

chervil

12

g

tarragon

10

g

dill

5

g

coriander

Preparation method

  • Chop all the herbs finely. Mix with the salted butter and season with the five spice powder and sherry vinegar.
  • Cook the lobster for 2 minutes in boiling water, remove from the pan and make a hole in the head, close to the start of the tail.
  • Make a cornet of waxed paper and insert into the hole like a chimney.
  • Pour a little vegetable stock in an oven-proof dish and place the lobster in it.
  • Scoop a little butter into the chimney and place the dish in a 120°C oven for about 20 minutes.
  • Keep replenishing the butter in the chimney while cooking.
  • After cooking, slice the lobster in half and break open the claws.
  • Thicken the pan juices with vegetable bouillon and the rest of the butter, strain through a sieve and pour over the lobster.
  • Sprinkle with some freshly ground pepper.

Serving suggestions

  • As main dish, with Opperdoezer potatoes.
  • As a component in a composition with celeriac, fennel or conical cabbage.

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