Blue Lobster, A Tribute to My Papa

Credit: Gérald Malaisé

Ingredients (4 people)


  • 4 blue lobsters, 17 ounces (500 g) each



Step 1: Lobsters

Bring water to a boil in a saucepan. Cook the lobsters in the boiling water for 2 minutes.

Step 2: Sauce

Heat olive oil in a skillet and sweat the sliced shallots until they start to brown. Add the paprika, then deglaze with white wine and reduce.

While the sauce is reducing, peel the lobster. Separate into tails, heads, and claws. Set the peeled tails aside in the refrigerator. Finish cooking the claws for 5 minutes in the boiling water. When cooked, peel and refrigerate.

Empty the roe from the heads and set aside for the sauce.

When the sauce is well-reduced, add the roe. Bring to a boil, then add the lobster stock. Bring back to a boil and add the potatoes followed by the heavy cream. Bring to a boil, then cook over low heat for 20 to 25 minutes.

Remove the potatoes when cooked. Blend the sauce, strain through a fine conical strainer (sieve), and season to taste. Cut the cooked potatoes into thin slices. Trim with a 2 1/3 inch (6 cm) diameter cookie cutter.

Step 3: Finishing

Heat the blended sauce and strain through a conical strainer into a double boiler. Keep warm until plating.

Heat the potato slices in a small saucepan with a little sauce.

Pour a little sauce into another saucepan and heat. Add the flesh from the smaller claw, cut into chunks. Let soften. Add a little sauce to the potatoes if too much has evaporated.

Step 4: Plating

Transfer the potato slices to a baking sheet. Brush the lobster (tails and claw meat) with olive oil. Heat in the oven. Season with freshly ground pepper and fleur de sel.

Place a potato slice on one side of the plate. Place the meat from the small claw, heated in the sauce, on top of the potato slice, and cover with another potato slice.

Drizzle a line of Reims vinegar reduction down the middle of the plate. Place a lobster tail on the other side of the line. Place a piece of claw meat on the side with the potato slices.

Decorate with sprigs of tarragon over the tail, claw, and potatoes. Put the second claw in a small dish on the side and pour sauce over it. Serve the dish of sauce on the side. Each diner can add sauce to suit their taste.