Chausey lobster flambéed with Calvados, served with beetroot & lobster sabayon
Preparation time: 30 mins
Cooking time: 1 hour 30 mins
1 x 0.5 kg blue lobster
Lightly salted butter
3 whole beetroots
250 g lobster butter flavoured with Calvados
50 ml Calvados
60 g egg yolks
130 g egg
5 cl sherry vinegar
5 g salt
Preparing the lobster:
Cook the lobster in the water-vinegar mix for 3 min, shell the lobster, warm the flesh in lightly salted butter on low heat.
Preparing the lobster sabayon:
Brown the lobster heads in olive oil, flambé with Calvados, pour over the clarified butter, cook for 30 mins then filter.
Combine the egg yolks, whole eggs, sherry vinegar, and the lobster butter.
Put the mixture in a siphon, charged with 2 cartridges of gas, then cook at 63°C
Preparing the beetroot:
Prepare the beetroot in 2 different ways :
> in quarters glazed with vegetable stock
> as raw spaghetti seasoned with vinaigrette.
What is a Trou Normand?
In the 19th century, the “Trou Normand” had an official place at mealtimes, it was a small glass of Calvados served to aid digestion during banquets and formal meals. Gustave Flaubert alludes to this widespread custom in his “Bouvard et Pécuchet” written in 1881. Tradition has it that, midway through the meal, the master of the house invited his guests to raise their half-filled glass of Calvados, smell it and then swallow it down in one gulp. Today, the tradition is to serve an apple sorbet soaked in Calvados in the middle of the meal.