Lobster Ham & Buckwheat
Gratinated lobster, Thermidor sauce with buckwheat butter, flambéed with Philtre. A recipe created by Alexia Duchêne.
Lobster · Ham · Buckwheat. The classic Thermidor, revisited Breton-style and flambéed with Philtre. A recipe created by Alexia Duchêne.
Ingredients
- ½ lobster per person
- 1 shallot
- Buckwheat butter
- Flour
- Milk
- Chilli pepper
- Tarragon
- Lemon
- Grated cheese (Comté)
- Very thinly sliced cured ham
- A dash of Le Philtre vodka
Preparation
- Cook the lobster claws in water for 5 minutes and the body for 3 minutes.
- Prepare the Thermidor sauce: start with a roux made with buckwheat butter and half a finely chopped shallot, then loosen with milk. Add the chilli, tarragon, zest and juice of half a lemon, and thicken with a little grated cheese.
- Remove the meat from the bodies and claws, then mix it with the sauce.
- Stuff the lobster bodies again, grate Comté cheese over them and gratinate in the oven for a few minutes.
- After cooking, add a little Le Philtre vodka and flambé. No blowtorch? A lighter will do.
- Place the very thin cured ham on the still-hot lobsters.
The gesture: flambéing in front of guests. The moment: a dinner that deserves capital letters.
