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Lobster, flavoured with truffle on a bed of mild sauerkraut and Pidy Gourmet Longo

  • 4 Pidy Gourmet Longos
  • 4 baby lobster (between 250 and 300 g)
  • 4 shallots
  • 500 g sauerkraut
  • truffle oil
  • Chardonnay or Gewürztraminer
  • 150 g butter
  • 1 fresh truffle
  • Boil the baby lobsters
  • Peel the tail as you would a prawn and cut into medallions
  • Thread the medallions onto a bamboo skewer
  • Cut off the legs and remove the meat
  • Empty the head and keep everything warm
  • Glaze a few shallots in a generous amount of butter without browning them
  • Add the rinsed sauerkraut and season with salt, pepper and a few drops of truffle oil
  • Add the white wine and some cooking juice from the lobster
  • Cover the sauerkraut and cook until ready
  • When the sauerkraut is tender, put the liquid in a saucepan and reduce it
  • If necessary, season and bind with pieces of plain butter
  • Put the baked Pidy Gourmet Longos on a plate and fill them with a bed of sauerkraut
  • Lay the skewer on top and pour over some of the sauce
  • Finish with a generous helping of truffle shavings
  • Decorate with small red lobster legs and the head