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Native Lobster Sauteed out of the Shell with Seasonal Mushrooms, Roast Corn Crespelle and Sauce Poivre Rose
Makes 1
*1 lobster 1 1/4 lb.
*1 Roast Corn Crespelle
*2 oz. Sauce Poivre Rose
*1 baby turnip, blanched
*1 baby carrot, blanched
*5 haricots verts, blanched
*Salt and pepper
*1 oz. chanterelle mushrooms, sauteed in butter
*4-5 slices red onion, coated in flour and fried until crisp
1Steam lobster for 4-5 minutes and remove all meat from shell. Heat the crespelle in an oven until heated through. Split the lobster tail in two lengthwise. Finish cooking the lobster in a saute pan over medium heat. Add a little butter and cover. Do not brown the butter and do not overcook the lobster.
2Remove the crespelle from the oven and place it in the center of a plate. Arrange the lobster meat on top of the crespelle. Ladle 2 oz. sauce over it. Reheat the blanched vegetables in boiling water, strain and toss in whole butter. Season with salt and pepper and arrange on the plate around the lobster. Place the chanterelles next to the vegetables. Garnish with fried onions on top of the lobster.
  • Chanterelles are a perfect complement to this dish because of their nutty flavor, but other mushrooms could also be used, such as oyster mushrooms.
  • Recommended frying temperature for the onions is 325 degrees. We use Wondra flour at the Clarke Cooke House for all deep frying.
  • Sauce Poivre Rose is a recipe that was learned in the kitchen of Chef Roger Verge at Le Moulin de Mougins, Mougins, France.

Chef Ted Gidley of Clarke Cooke, Newport, RI.