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Chausey Islands Lobster with Courgette Flower

Posted by Elodie Gontard on

Chausey Islands lobster with courgette flower

  • Ingredients (for 2 people):
One Chausey Islands lobster (about 0.6 kilos)
A few courgette flowers
A few mini courgettes
A few chanterelle mushrooms
A few almonds
50g shellfish butter
Sichuan pepper
4 to 6 sprays of Blissful plant May coriander extract 
  • Preparation
- Chausey Islands lobster and fleur de courgette, almonds, and chanterelle mushrooms with May coriander.

- Cook the lobster in boiling water for 30 seconds, and then shell it and remove the meat. Wrap the lobster in a fleur de courgette, roast it with shellfish butter and season with Sichuan Pepper.

- Fry the chanterelles in shellfish butter. When they are cooked, add the almonds then spray the coriander extract

- Hollow out the mini courgettes, wash the flowers. Stuff them with the crushed lobster claws and then roast them in the oven.

- Serve the stuffed flowers and courgettes with chanterelle mushrooms and sautéed almonds

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