Beatriz Da Costa
Chef/owner Patrice Gelbart of Youpi et Voilà!! in Paris.
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Blue Breton Lobster in Marie Rose Sauce

Youpi et Voilà!!, Paris, Patrice Gelbart - November 2013

For 2 to 4 servings (requires advance preparation)

Pickled shallots:

  • 2 shallots, thinly sliced
  • red wine vinegar

Place shallots and vinegar in nonreactive bowl; cover; reserve in refrigerator at least 2 days.

Ketchup:

  • 3 ripe tomatoes, peeled, seeded, and chopped
  • 3 to 4 Tbsps. raspberry coulis
  • Worcestershire sauce
  • salt
  • black pepper, freshly ground

Bring tomatoes and coulis to a boil in a saucepan; reduce heat to medium-low; cook, stirring occasionally, until thickened; season with Worcestershire sauce and salt; remove from heat; cool; cover in airtight container; reserve in refrigerator.

Marie Rose sauce:

  • 2 lg. egg yolks
  • 2 tsps. Dijon mustard
  • peanut oil
  • salt
  • black pepper, freshly ground

Whisk egg yolks and mustard in a bowl; season; whisking constantly, add oil in a slow steady stream to reach desired consistency; whisk until thickened; add ketchup to taste; season with salt and pepper; reserve.

Assembly:

  • 1 1/2 lb. blue Breton lobster
  • 2 ripe Hass avocados, sliced
  • fresh herbs (for garnish)
  1. Boil lobster in a large pot of heavily salted water 4 minutes; drain; place in ice water bath; cool; drain; shell lobster.

  2. To serve, divide avocado among serving plates; top with lobster meat; spoon some cocktail sauce on top of lobster; garnish with drained pickled shallots and herbs.