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Home Recipes Grilled blue lobster with chanterelle mushrooms, smoked almonds and fig condiment

Grilled blue lobster with chanterelles & fig condiment

Best enjoyed with Belle Epoque Rosé
Belle Epoque Rosé
Main Course
1h15

The vibrant red fruit and floral elegance of Belle Epoque Rosé beautifully complement the delicate sweetness of the blue lobster. Its freshness balances the earthy chanterelles and the richness of the lobster sauce, while echoing the subtle fruit notes of the fig condiment.

INGREDIENTS (Serves 4)
4 blue lobsters  
600 g chanterelle mushrooms  
120 g blanched white almonds   
fig condiment:
8 fresh figs  
4 sliced shallots  
1 tbsp. balsamic vinegar
Lobster saucE:
4 lobster heads  
1 carrot  
1 fennel bulb  
1 leek  
1 onion  
1 bouquet garni  
1 garlic bulb  
1 tbsp. tomato paste  
1 tbsp. Armagnac
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Blue lobster with Belle Epoque Rosé
1
Prepare the lobster sauce
  • Brown the lobster heads in a large saucepan.
  • Add the roughly chopped vegetables and cook for a few minutes before deglazing with the Armagnac. Stir in the tomato purée, cover with water and add the bouquet garni.
  • Simmer gently for 35 minutes.
  • Strain through a fine sieve, reduce until lightly thickened, then season with salt, pepper and a squeeze of lemon juice.
2
Make the fig condiment
  • Cook the sliced shallots and quartered figs in a little olive oil until softened.
  • Deglaze with the balsamic vinegar, season lightly and blend until smooth.
  • Leave to cool before refrigerating until needed.
3
Prepare the chanterelles and almonds
  • Toast the almonds with the dried thyme, then pulse briefly to create a coarse crumble.
  • Sauté the chanterelle mushrooms over a high heat until lightly coloured. Drain any excess liquid, then return them to the pan with a knob of butter and adjust the seasoning.
4
Cook the lobster
  • Bring a large pan of salted water with a splash of vinegar to the boil.
  • Cook the lobster tails for around 6 minutes, then remove and shell while still warm.
5
Assemble the dish
  • Arrange the warm chanterelle mushrooms on each plate.
  • Top with the lobster tails and add small spoonfuls of the fig condiment.
  • Sprinkle with the smoked almond crumble.
6
Finish and serve
  • Spoon the hot lobster sauce around the plate and serve immediately.
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