Seafood MASTERCLASS: Tronconettes de Homard
Recipe by Steven Doherty
Lobster Pieces in a white port - bisque sauce
Ingredients
2 Lobsters cooked and cut into even pieces with the shell.
White port.
Lobster sauce- Bisque.
Olive oil.
Chopped coriander.
Butter.
Vegetable julienne.
Carrot.
Leek.
Ginger root.
Finely sliced Spring onions.
Salt & ground pepper.
Method
In a large frying pan heat the olive oil,add the lobster & fry quickly for 1 minute, drain in a sieve.
In the same pan, quickly fry the julienne, and drain on kitchen paper.
Add the white port to the pan, reduce add the bisque a splash of court bouillion reduce, add the lobster, julienne, coriander spring onions saute together,season lightly and serve.