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Pan Fried Lobster Medallions with a White Port and Ginger Sauce

By Philippe Broad, Cyberchef

(serves 4)



2 x 1lb Lobsters (or slightly larger)
20 g Salt
10 g Cayenne Pepper
1 Carrot
1 Leek
20 g Fresh Ginger
1 tbs Redcurrant Jelly
10 cls Virgin Olive Oil
20 cls White Port
30 cls Veal Stock
40 cls Fish Stock
10 g Sprigs of Chervil
150 g Butter


1) Blanche the lobsters in boiling water for 45 seconds. Reserve and allow to cool.

2) Prepare a julienne of the leek, carrot and ginger and sweat in 30 g of butter until lightly cooked. It should still be crisp. Moisten with the redcurrant jelly and keep warm to one side.

3) Mix the salt with the Cayenne pepper. Cut the lobsters into pieces (see illustration) - about three medaillions per tail - and crack the claws and elbows using the back of a heavy kitchen knife. The top of the head and the tail will be used for decoration. Season thoroughly the lobster pieces with the blend of salt and Cayenne pepper.

4) In a large flat-bottomed pan, heat the olive oil until very hot. Sauté the lobster pieces quickly on all sides until 3/4 cooked. Take out the lobster and leave in a warm place. At the same time, warm four serving plates. De-glaze the pan with the white Port and allow to reduce a little. Add the veal and fish stocks and reduce to a sauce consistency. Blend in the rest of the butter using a balloon whisk and season to taste.

5) Put the lobster pieces into a hot oven. Arrange the julienne on four hot plates, dress the lobster pieces on top of the julienne and put back in the oven for 30 seconds. Pass the sauce through a fine sieve and pour over the lobster pieces. Decorate with plenty of chervil leaves and serve immediately.

Cyberchef's comments :

Getting four serving plates into a domestic oven is not always feasible, so opt for a serving dish, but don't forget to warm the plates. Also, in Europe where the price of lobster is fairly prohibitive, it is customary to serve a 500 g lobster for two, which makes a delicious starter. In North America, where lobsters are quite inexpensive, you may prefer to go for a 1 lb lobster per person. As far as choosing between European or North American lobsters is concerned, Michel Roux uses Scottish lobsters during the season, and Canadian lobsters during the winter months when they are readily available in Europe.

The uncooked European lobster is black with a blueish sheen (the gourmet's choice) or dark brown in colour with purple specks, while the specks of Canadian or Maine lobsters are reddish in colour.

Choosing your lobster. The heavier the lobster is in relation to its size, the more meat there will be inside. You can gauge its freshness by lifting from the back, holding it firmly by the sides so as to avoid the claws. If it folds its tail sharply under its belly it is nice and fresh. If its reaction is sluggish, it hasn't much longer to go.

Photo by Martin Brigdale

Philippe Broad is the food and wine editor at

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