Maison Pebe Pan Fried Lobster, Sainte Agaune Saucisson and Lobster Bisque
Updated: Mar 4
Pan Fried Lobster with Saint Agaune and Lobster Bisque
For lobster See recipe for Lobster with Mango
Leftover lobster at room temperature
1 inch thick slice of Saint Agaune Saucisson (can be replaced with another air dried sausage, bacon lardons or air dried pancetta
Small bunch of parsley, finely chopped
Leftover stock from cooking the lobster
1 tablespoon tomato puree
Knob of butter
100ml single cream
Squeeze of a small lemon wedge
Add the lobster remnants to the water used to boil the lobster, slowly reduce down the liquid to 1 fifth of the volume. Strain through a fine sieve.
In a frying pan add the butter, on a low heat and pan fry the lobster and saint agaune for approximately 2 minutes, add the parsley.
Increase the heat to the reduce liquid and add the tomato puree and the cream, bring slowly to the boil, squeeze the lemon and once it has a creamy consistency pour in to a large brimmed bowl and then distribute the lobster and saint agaune between the two bowls.
Sprinkle some parsley on top
Et voila …