Seafood MASTERCLASS: Tronconettes de Homard

Recipe by Steven Doherty

Lobster Pieces in a white port - bisque sauce

Ingredients

 2 Lobsters cooked and cut into even pieces with the shell.

White port.

Lobster sauce- Bisque. 

Olive oil.

Chopped coriander. 

Butter.

Vegetable julienne. 

Carrot.

Leek. 

Ginger root.

Finely sliced Spring onions.

Salt & ground pepper. 

Method

In a large frying pan heat the olive oil,add the lobster & fry quickly for 1 minute, drain in a sieve.

In the same pan, quickly fry the julienne, and drain on kitchen paper.

Add the white port to the pan, reduce add the bisque a splash of court bouillion reduce, add the lobster, julienne, coriander spring onions saute together,season lightly and serve.