Lobster with White Port and Redcurrant Jelly
Tender lobster served with ginger-sautéed leeks and carrots, finished with a rich white port and redcurrant jelly sauce. A luxurious recipe that’s perfect for a special occasion.
Ingredients
- 1 lobster, cooked and meat removed
- 100ml white port
- 300ml veal jus
- 2 Tbsp redcurrent jelly
- 50g butter
- pinch of cayenne
- 1 x 5 cm fresh ginger, grated
- 1 carrots, peeled julienned
- 1 leek Julienned
- Chervil to garnish
Method
To make the sauce heat the port and veal jus, reduce to 1/3rd add the cayenne jelly and butter.
Sauté the ginger, carrot and leek in and 1 tbs of butter
Warm the lobster and shells if using.
Spoon the veg onto the centre of the plate top with the lobster spoon over the sauce and garnish with chervil. Decorate with shells if desired.
Ingredients
- 1 lobster, cooked and meat removed
- 100ml white port
- 300ml veal jus
- 2 Tbsp redcurrent jelly
- 50g butter
- pinch of cayenne
- 1 x 5 cm fresh ginger, grated
- 1 carrots, peeled julienned
- 1 leek Julienned
- Chervil to garnish
Method
To make the sauce heat the port and veal jus, reduce to 1/3rd add the cayenne jelly and butter.
Sauté the ginger, carrot and leek in and 1 tbs of butter
Warm the lobster and shells if using.
Spoon the veg onto the centre of the plate top with the lobster spoon over the sauce and garnish with chervil. Decorate with shells if desired.
