Lobster Aiguillettes with Savagnin
ingredients
For 4 people
4 lobsters 400 grams
3.5 dl of yellow wine (Jura wine, Savagnin grape variety)
8 beautiful green cabbage leaves
2 tablespoons hazelnut oil
200 g of sweet butter
20 grams of salted butter
1 teaspoon of ginger chopped
1/2 lemon yellow
Flower of salt, freshly ground pepper
Preparation
Poach them lobsters for 4 minutes, then braised in the yellow wine covered for 7 minutes at 230 °, let stand.
Skip the cooking juices, make sure the wine is cooked.
Add the gingerroll in sweet butter, then add hazelnut oil and season with fleur de sel.
At the same time in a sautoir, drop the cabbage leaves for a few minutes in the salted butter. Add a few drops of lemon juice and a pepper mill turn.
Warm up lobstercut into needles, dress on warm plates with cabbage and drizzle with yellow wine sauce.
