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Pidy Gourmet Fond Feuilleté “Marie-Jeanne”

Ingredients: 
  • 4 x 12.5 cm Pidy Gourmet Fond Feuilletés, refreshed at 170 °C for 3 minutes
  • 2 x 500 gr cooked lobsters
  • 400 gr mushrooms
  • 1/2 lemon
  • 4 shallots
  • salt and pepper
  • 4 eggs
  • 350 gr clarified butter
  • 20 gr tarragon, finely chopped
  • 2 tbs gastrique
Preparation: 

Preparation

  • First make a duxelle:
    • - Fry the finely chopped shallots in some butter
    • - Fry without browning
    • - Add the julienne mushrooms
    • - Season with salt and pepper and the juice of 1/2 lemon
  • Make a béarnaise sauce with 4 egg yolks, gastrique, clarified butter and tarragon
  • Remove the lobster flesh and slice, brown in the heated butter
  • Take the Pidy Gourmet Fond Feuilletés and put them on a warm plate
  • Arrange the duxelle in the middle
  • Place the pieces of fried lobster on top and finish off with a dash of béarnaise
  • Garnish with a few lobster legs and some fresh herbs