Roasted lobster carapace dorange butter, brown lacquer has plum jam

Here is a recipe for a festive meal, with roasted lobster carapace Butter’orange lacquered chestnut jam plum Bonne Maman Gilles Choukroun

Preparation time : 25 minutes

Ingredients for 2 persons

  • 1 lobster
  • 200 grams of brown vacuum
  • 100 grams of butter
  • 50 grams of Intense Fruity Orange Bonne Maman
  • 50 grams of Intense Fruity Plums Bonne Maman
  • Persithe dish
  • Salt and freshly ground pepper

Roasted Lobster Butter’orange lacquered chestnut jam plums

Cut the lobster in half lengthwise (after’have scalded a few seconds if she was alive).
Cook 2 half lobster on a plate under the grill with a drop’oil’Olive about 3 minutes (just slightly discolored).

Mix the softened butter with the Intense Fruity Orange Bonne Maman, salt and pepper. Wrap the mixture in plastic wrap, roll form, and caught cold.

In a skillet, brown the chestnuts with a knob of butter for 5 minutes. Add salt and pepper, then add Intense Fruity Quetsches Bonne Maman. Coat and add the chestnuts after 10 minutes of baking a pinch of chopped parsley.

Top each half 3 slices of lobster butter’orange and some chestnuts. Serve the remaining brown lacquered in a small bowl.

Tip Bonne Maman:

You can also use pureed chestnuts: After cooking, mix quickly and incorporate Intense Fruity Quetsches Bonne Maman.

Dresser dumplings, sprinkle a pinch of chopped parsley.

Photo credit: Good Mom / F. Mantovani