A symbol of luxury on Christmas holiday tables, lobster in summer does not panic the wallet. Do you know that it has not always been popular on gourmet tables, far from it!
In the United States, in the 17th century, lobster was the ordinary food of prisoners and ordinary people. The servants of the great bourgeois houses even rebel against their masters when lobster is served more than three times a week for their meals.
But then how did this food, which often ended up in cat food, become a delicacy in the 19th century? It was thanks to the network of American railroads which were beginning to criss-cross the country: very cheap, lobster appeared on the menu of the dining car, where it was carefully prepared for customers who lived far from the coast and did not know not the ugly reputation of the crustacean, formerly nicknamed cockroach of the seas. This fabulous marketing coup transformed it into an exceptional exotic product. From the beginning of the XXe century, lobster now frequents the great tables and prestigious palaces of the world.
For your summer recipes, let yourself be tempted by the simplicity of a grilled lobster on the barbecue or a summer salad. Here are some detailed tips.
► Grilled lobster with beets
For 4 people
2 raw and alive lobsters
8 small raw beets
60g semi-salted butter
500g coarse sea salt
6 large arugula leaves
1 C. curry mustard
150 g heavy cream
Fleur de sel and ground pepper
Brush the beets under a stream of cool water. Arrange two heaps of coarse salt in the corners of a large baking dish. Place the whole beets, without peeling them, on the coarse salt and bake for 45 minutes at 180°C.
In a small saucepan, with 20 g of butter, sweat the chopped shallots without colouring. Add the mustard and fresh cream. Bring to the boil for 1 minute, adjust the seasoning and set aside. Cut the beets into quarters, remove the skin. Mix 40 g of butter with the finely chopped arugula. Increase the oven temperature to 230°C.
With a slicing knife, cut the lobster bodies in half lengthwise. reserve the elbows and tongs for the next recipe. When the beets are cooked (the tip of a knife sinks in easily), add the half-lobster to the dish, place the butter flavored with arugula on the flesh, season with fleur de sel and pepper and bake for 4 5 minutes at 230°C. The lobsters are cooked as soon as the flesh detaches slightly from the shell, the cooking time must be adapted to the size of the lobsters.
Enjoy grilled lobsters with mustard sauce and warm beets.
► Tagliatelle with lobster claws
For 4 people
4 lobster claws
8 lobster elbows
1 white leek
400g fresh tagliatelle
20 cl of cider
2 sprigs of tarragon
50g semi-salted butter
Immerse the lobster elbows and claws in boiling water for 3 minutes, cool them and peel them.
In a small saucepan, with 20 g of butter, sweat the thinly sliced white leek. Pour in the cider and let reduce by half before incorporating the lobster elbow meat, adjust the seasoning and set aside.
In a large pot of salted boiling water, cook the tagliatelle al dente (about 3 minutes). In a sauté pan, melt the butter, add the lobster claws to warm them up for 2 minutes over low heat, pour the hot sauce over the claws then add the carefully drained pasta. Arrange in a deep plate, sprinkle with chopped tarragon and enjoy immediately.