BLUE LOBSTER FROM THE LIVE TANKS OF AUDIERNE ROLLED IN BUTTER AND A PARMENTIER OF PIG’S EAR AND FEET CONFIT WITH SWEET POTATO
Recipe from Nicolas Fornaro, Chef
Lobster for 8
- 4 lobsters, 1 ½ to 2 pounds (800 g)
- 2 onions
- 2 carrots
- thyme to taste
- bay leaf to taste
- ½ teaspoon coarsely ground white pepper (poivre mignonette)
- 1 pinch coarse salt
Bring all ingredients to boil except the lobsters; add them when it reaches boiling temperature. Let cook 7 to 8 minutes, stirring to prevent overcooking the lobsters. Remove them and let them cool in their shells. When they have cooled completely, shell them completely. Figure half a lobster per person.
Pig’s Ear and Feet Confit
- 1 pound (500 g) pig feet
- 1 pound (500 g) pig ears
- ½ pound (300 g) peeled shallots
- 1 ¼ cups (300 ml) white wine
- 1 ½ cups (400 ml) chicken stock
- 2 cups (500 ml) veal stock
- ½ cup (100 ml) balsamic vinegar
- ½ cup (100 ml) Cognac
Cook the ears and feet in lightly salty water for about 2 hours until they begin to break up. Separate and chop, then chill the meat.
Heat the shallots in olive oil until they sweat. Flambé using the cognac, and deglaze using the balsamic vinegar and the white wine. Let it reduce by half, then add the chicken stock. Reduce by half again and add the veal stock. Reduce another 30 to 40 percent, then add the chopped ears and feet. Let it congeal until its texture is fairly thick. Salt and pepper to taste, and keep warm (in a double boiler, for example).
Mashed Sweet Potatoes
- 2 pounds (1 kg) sweet potato
- ½ pound (200 g) large potatoes
- About 4 cups (1 L) milk
- ¼ of a nutmeg, grated
- salt and pepper to taste
- 1/3 cup (70 g) butter
Peel both types of potato and slice thinly. Add milk to cover and season with nutmeg, salt, and pepper. Cook over low heat. Once cooked, set aside half the liquid. Mash the potatoes with a whisk or large fork. You should be able to form them into a three-inch (75 mm) circle. If too thick, add a bit of the reserved liquid after adding butter. Keep warm.
Prepare the Parmentier by adding the sweet potato purée to a four-inch (10 cm) mold, then filling the middle with the pig’s ear and feet confit, and finally closing it with more sweet potato purée.
Warm the lobster with butter, slice the tail thinly and place half alongside the Parmentier. Add some mesclun and beet greens as garnish, some veal glace, and serve immediately.
Recommended wine: MontLouis Blanc 2005 “Clé de Sol,” Domaine La Grange Tiphaine.