Holiday recipes from top Paris chefs: Lobster and Jerusalem artichokes by Christophe Saintagne at Le Meurice

Monday, December 21st, 2015. Filed under: Christmas Destinations Food & Dining Free Recipes Holidays Home & Garden
Christophe Saintagne’s lobster and Jerusalem artichokes ©Pierre Monetta

Christophe Saintagne’s lobster and Jerusalem artichokes
©Pierre Monetta

(Relaxnews) – End-of-year festivities are drawing near. This week Relaxnews provides you with recipes from top chefs in Paris to add a gourmet French touch to your Christmas menu. Today, Christophe Saintagne, who is head chef at the luxury hotel Le Meurice and will be setting off to open his own restaurant in January, gives us his recipe for lobster and Jerusalem artichokes.

Serves 4

For the lobsters

- 2 Normandy lobsters weighing 800 g each
- Olive oil
- A whole clove of garlic
- Tomato paste
- Black cardamom

For the Jerusalem artichokes

- 6 Jerusalem artichokes
- Olive oil
- Bonito vinegar
- Table salt
- Dried hibiscus flowers
- Sprouts and herbs in season (oxalis)

Lobster preparation

- Push a skewer under the shell of the lobsters to hold the tails straight, then cut off the heads three quarters of the way along, and pull off the claws. Poach the tails and the claws for one and a half minutes, and then leave them to rest after cooking.

- Crush both lobster heads, color one of them in a frying pan with six teaspoons of olive oil and a pressed clove of garlic. At the end of cooking add a small quantity of tomato paste, then let it stand off the heat.

- Press the second head to obtain the “lobster water”. Remove the shell from the tails and claws. Slice the tail meat into half-coin shapes and chop up the claw meat.

Jerusalem artichoke preparation

- Peel the Jerusalem artichokes, put them in a sous-vide pouch with two soup spoons of oil and two pinches of salt. Steam at 90°C for three hours, then run under cold water. Rinse and dry the oxalis. Grind the hibiscus flowers into a powder.

- Take the Jerusalem artichokes out of the pouch and save the cooking juice. Slice 20 tube shapes 3 mm thick and 1 cm high, then eight 2 mm slices of Jerusalem artichoke.

The finishing touches

- Season the chopped up flesh from the lobster claws with black cardamom, then make eight “raviolis” using the Jerusalem artichoke slices, and sprinkle them with the hibiscus flower powder.

- Fry the Jerusalem artichoke tube shapes to give them a light coloring.

- Make the sauce by combining the cooking juice from the Jerusalem artichokes, the lobster water, and a teaspoon of bonito vinegar with the lobster oil. Adjust the seasoning.

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