Lobsters in a nut and pastis sauce
• 600-800 g of shelled lobsters, fresh or frozen
• clarified butter
• salt, paprika, pepper
• 50 gof butter
• 2 cl of HB Pastis
• 1 dl of dry white wine
• 50 g of walnut halves
• 2 shallots
• 250 cl of fish stock
• 2.5 dl of apple cider
• 1 bay leaf
• 2 dl of cream
For the sauce: Finely grind the walnut halves in a universal grinder and set aside. Finely chop the shallots, place them in a small pot with the fish stock, the apple cider and the bay leaf and cook until reduced by half. Set aside.
Just before serving, pat dry the lobsters with kitchen paper.
Sauté them briefly in the clarified butter, turning them, but don't allow them to color. Season.
Add the butter and leave to melt. Pour over the HB Pastis, let it warm up then flambé the lobsters, turning the pan as you do so. Let the HB Pastis reduce to almost nothing then moisten with the wine.
Coat the lobsters with sauce, place in a sieve. Remove the shellfish, cover and keep warm.
Reduce the sauce by half over a high heat. Add the cream and the nut kernels and leave to reduce until you have a velvety smooth consistency. Adjust the seasoning, if necessary.
Lay the lobsters onto warm plates and coat with sauce. Serve with a spicy rice and roasted apple wedges.
Replace the walnut halves with ground almonds or cashew nuts.
Don't add any nuts to the sauce but scatter 100 g of roasted cashew nuts over the rice.
Rinse 200 g of basmati rice in a colander. Leave to swell for 15 minutes in lukewarm water.
In the oil, fry a tablespoon of caraway seeds, a stick of cinnamon, 10 cardamom seeds (opened) and six cloves. Drain the rice well, add to the spice mixture and cook for 3 minutes.
Pour over 2-3 dl of boiling water and add salt. Leave to simmer, uncovered, for ten minutes. As soon as the water has evaporated, add 12-15 saffron threads and then cover and leave to cook on the lowest possible heat for 10 minutes.