CHRISTMAS Creamy lobster veloute with Jerusalem artichoke and chanterelles

INGREDIENTS FOR 4 PERSONS

• 4 lobsters 500g each
• 500g Jerusalem artichoke
• 100g chanterelle mushrooms
• 50g butter
• 50g cream
• 1 bunch of sorrel
• 1 container of baby sorrel greens
• 1 pack of croutons
• 1 handful of coarse salt
• oil

METHOD 

• In a large saucepan, boil the lobsters with coarse salt during 6 minutes.
• Remove the tails and cook the claws for 3 more minutes.
• Let them cool down.
• Remove the shell off the tail and claws. 
• Peel off the Jerusalem artichokes. 
• Fry the Jerusalem artichokes, add butter and cream. Once well cooked, mix until you get a veloute. 
• Wash the chanterelles and panfry them in very hot frying pan with a bit of olive oil.
• Add the sorrel leaves at the end of the mushroom cooking. 
• Serve the veloute at warm temerature with the lukewarm lobster tails.