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Naked Lobster with Chèvre Ricotta Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/homard-ricotta-7220.jpg
PT15M
PT08M
PT23M
Sauce: reduce white wine over high heat and lower heat to medium. Add chèvre ricotta and stir until melted, season to taste. Add saffron and cream, stirring until sauce thickens.Reheat lobster meat in a steamer basket over low heat.There are two plating options: 1) cover the bottom of a warmed plate with sauce and arrange lobster meat and reserved head and tail fan to recreate lobster; or 2) carefully arrange lobster meat prettily in a warmed plate and spoon sauce over top.
2
Chef Georges Mamelonet
0
0
0
0
2 lobster cooked shelled, head and tail fan reserved for garnish
1/4 cup (60 mL) Orpailleur white wine
2 oz (60 g) Abbaye St-Benoit chèvre ricotta
1/4 cup (60 mL) whipping cream (35 %)
1 thread of saffron
salt & pepper to taste
Naked Lobster with Chèvre Ricotta Sauce
2
servings
0:15
Preparation
0:08
COOKING
0:23
TOTAL TIME
Ingredients
-
2
lobster cooked shelled, head and tail fan reserved for garnish
-
1/4 cup
(60 mL)Orpailleur white wine
-
2 oz
(60 g)Abbaye St-Benoit chèvre ricotta
-
1/4 cup
(60 mL)whipping cream (35 %)
-
1
thread of saffron
-
salt & pepper to taste
Preparation
Sauce: reduce white wine over high heat and lower heat to medium. Add chèvre ricotta and stir until melted, season to taste. Add saffron and cream, stirring until sauce thickens.
Reheat lobster meat in a steamer basket over low heat.
There are two plating options: 1) cover the bottom of a warmed plate with sauce and arrange lobster meat and reserved head and tail fan to recreate lobster; or 2) carefully arrange lobster meat prettily in a warmed plate and spoon sauce over top.
Source :
Chef Georges Mamelonet
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
