Lobster with White Port and Redcurrant Jelly
Succulent lobster paired with a rich white port and redcurrant glaze, served over sautéed ginger, carrot, and leek, finished with a glossy butter sauce and fresh chervil. A dish to impress!
Ingredients
- 1 lobster, cooked and meat removed
- 100ml white port
- 300ml veal jus
- 2 tbsp redcurrant jelly
- 50g butter
- Pinch of cayenne pepper
- 1 x 5 cm fresh ginger, grated
- 1 carrot, peeled and julienned
- 1 leek, julienned
To garnish
- Chervil
Method
- To make the sauce, heat the port and veal jus, and reduce to a third.
- Add the cayenne pepper, redcurrant jelly and butter.
- Sauté the ginger, carrot and leek in and 1 tbsp of butter.
- Warm the lobster and shells if using.
- Spoon the vegetables 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 redcurrant jelly
- 50g butter
- Pinch of cayenne pepper
- 1 x 5 cm fresh ginger, grated
- 1 carrot, peeled and julienned
- 1 leek, julienned
To garnish
- Chervil
Method
- To make the sauce, heat the port and veal jus, and reduce to a third.
- Add the cayenne pepper, redcurrant jelly and butter.
- Sauté the ginger, carrot and leek in and 1 tbsp of butter.
- Warm the lobster and shells if using.
- Spoon the vegetables onto the centre of the plate, top with the lobster, spoon over the sauce and garnish with chervil.
- Decorate with shells if desired.
