Ingredients for 4 people:
2 500 Kg of lobster,
salt, pepper, 250g of butter,
4dl of yellow Vin d'Arbois, bouquet garni,
1 spoonful of butter used with 3 dl of fresh cream,
8 egg yolks,
200g of wild rice.
Choose lobsters alive and well rinsed.
Boil, then remove the Pocket to gravel and book the coral to make a beurre manié that you will add to the sauce linked in the final.
Cut the lobster into chunks, season, then put them to fry in a pan with a smoking butter.
Moisten them with yellow wine, cover and Cook 20 minutes
when cooking is complete, shell pieces and reserve them in the oven at 80 ° C.
Bind the bottom of cooking with cream in which egg yolks have been diluted.
Above all, do not let boil and cover with a lid.
Put the chairs in the sauce, add a little butter,
mix with delicacy and serve hot with natural wild rice.