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Seared Lobster with Chervil Cream Sauce  (Not yet rated)

Lobster with porcini mushroom in a creamy chervil cream sauce

Cal: 1361 Fat: 95g Carbs: 11g Protein: 103g Fiber: 0g
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Original recipe serves 2
½ 2x 3x Reset


Note: This adjusts ingredient amounts but not amounts mentioned in the Directions.

Ingredients (serves 12)

  • 12 large mushroom ; porcini, sliced
  • 3 cups white wine
  • 48 tablespoons butter
  • 12 cups heavy cream
  • 13.998 pounds lobster
  • 24 tablespoons shallots ; chopped
  • 3 bunches chervil
  • In My Kitchen

  • You will also need: saucepan


    Cut lobster in half lengthwise. Place halves shell-side up in a large saucepan and 2 tbsp of butter and the mushrooms. Saute until the shells turn bright red or about 5 minutes. Set aside. In a separate saucepan, add shallots and wine, and boil over medium heat until reduced by half. Add the chervil, the rest of the butter, and the wine/shallot reduction to a blender and combine until smooth. Serve by removing the lobster meat from the shells and place on a bed of the sauteed mushrooms. Pour the sauce all around.

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