{"id":3624,"date":"2015-10-25T11:41:28","date_gmt":"2015-10-25T10:41:28","guid":{"rendered":"https:\/\/www.chateaucoutet.com\/?p=3624"},"modified":"2018-11-22T11:57:56","modified_gmt":"2018-11-22T10:57:56","slug":"lobster-fricassee","status":"publish","type":"post","link":"https:\/\/www.chateaucoutet.com\/en\/2015\/10\/lobster-fricassee\/","title":{"rendered":"Lobster Fricass\u00e9e"},"content":{"rendered":"

Serves 4<\/p>\n

 <\/p>\n

Ingredients:<\/strong><\/p>\n

4 lobsters<\/p>\n

7 ounces\/2 deciliters Ch\u00e2teau Coutet wine<\/p>\n

7 ounces\/1 deciliters heavy cream<\/p>\n

1 tablespoon chopped Tarragon<\/p>\n

2 ounces\/5 centiliters hazelnut oil<\/p>\n

 <\/p>\n

Preparation:<\/strong><\/p>\n

1. Immerse the live lobsters in boiling water for one minute.<\/p>\n

 <\/p>\n

2. Remove the tails and cut each into four slices. Split the head in half and carefully break open the claws.<\/p>\n

 <\/p>\n

3. Saut\u00e9 all the pieces over high\u00a0heat in the hazelnut oil for five minutes.<\/p>\n

 <\/p>\n

4. Deglaze the pan with Ch\u00e2teau Coutet, cover the pan and\u00a0continue cooking for three minutes.<\/p>\n

 <\/p>\n

5. Remove the lobster pieces. Add the cream to the pan and boil for\u00a0three minutes.<\/p>\n

 <\/p>\n

6. Strain the sauce and add the chopped tarragon.<\/p>\n

 <\/p>\n

Serve the lobster fricass\u00e9e hot, accompanied with the sauce.<\/p>\n

 <\/p>\n

Chef Demangel recommends serving\u00a0baby vegetables as a side dish.<\/p>\n

Created for Ch\u00e2teau Coutet by Patrice Demangel, culinary consultant and trainer at Alain Ducasse’s cooking school.<\/p>\n","protected":false},"excerpt":{"rendered":"

Serves 4   Ingredients: 4 lobsters 7 ounces\/2 deciliters Ch\u00e2teau Coutet wine 7 ounces\/1 deciliters heavy cream 1 tablespoon chopped Tarragon 2 ounces\/5 centiliters hazelnut oil   Preparation: 1. Immerse the live lobsters in boiling water for one minute.   2. Remove the tails and cut each into four slices. Split the head in half […]<\/p>\n","protected":false},"author":3,"featured_media":5343,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18,16],"tags":[],"class_list":["post-3624","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cat_main_course","category-cat_recipes"],"acf":[],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t