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4 large mushroom ; porcini, sliced
1 cup white wine
16 tablespoons butter
4 cups heavy cream
4 2/3 pounds lobster
8 tablespoons shallots ; chopped
1 bunch chervil
Submitted by grillman
Lobster with porcini mushroom in a creamy chervil cream sauce
Cal: 1361 Fat: 95g Carbs: 11g Protein: 103g Fiber: 0g
Original recipe serves 2
½ 2x 3x Reset
Ingredients (serves 4)
Directions
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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