For the cream sauce (10 portions):
- 1L single cream
- 175g mascarpone
- 75g truffle jus (from canned black truffles)
- 5g salt
- 1g ground white pepper
For the lobster sauce (8 portions):
- 1L lobster stock (water can be used when making stock for the first time)
- 1/2 bulb fennel
- 3 lobster heads and legs
- 1 tomato
- 1 banana shallot
- 1tsp tomato paste
- 50ml brandy
- 300g butter, cubed
- 150ml olive oil
- 3 basil stems
- 1/4 lemon
For the Semolina pasta (6 portions with 3 pieces in a portion):
- 360g Semolina
- 160g whole egg
For the chicken quenelles (10 portions):
- 160g chicken breast (skinned and deboned)
- 100g single cream
- 7g black truffle (finely chopped)
- 1.5g salt
- 2g truffle jus (from canned black truffles)
For the lobster medallions (6 portions):
- 3 live lobsters (500-600g)
- 150ml dry white wine
- 2 stalks dried fennel
- 10 whole black peppercorns
- 1 clove garlic
- 5L water
- 50g salt
For the Eryngii mushrooms:
- 4-5 large Eryngii mushrooms (also known as King Oyster mushrooms)
- olive oil (enough to cover the mushrooms)
For the cream sauce:
- In a pan over high heat, reduce 1L of single cream by half.
- Once reduced and slightly cooled, combine with the marscapone, truffle jus, salt and white pepper.
For the lobster sauce:
- Chop the lobster heads in half (lengthwise), and add these to a hot cocotte with olive oil, searing gently until the heads are golden on both sides.
- Add the small cubes of butter and roast gently. Add the sliced vegetables (fennel, tomato and banana shallot), and sweat this in the butter without browning.
- Deglaze with brandy and add the tomato paste. Cook for a few minutes to reduce the acidity and then cover with lobster stock/water.
- Once the liquid comes to a boil, lower the heat to a simmer and cook for 45 minutes, skimming constantly.
- Remove the pot from the heat and infuse with the basil and lemon for 20 minutes covered.
- Strain the liquid through a fine sieve into a clean pan and reduce if necessary.
- Finish the strained lobster base with additional lemon juice if necessary.
- Option: To create a stock for future use, keep the strained trimmings and add these back to the cocotte and cover with water. Bring this to a boil for 30 minutes, and strain.
For the Semolina pasta:
- Combine the ingredients in a large bowl, and knead until the dough comes together and is thoroughly incorporated.
- Wrap the dough in plastic and allow to rest in the fridge for 1 hour.
- After the dough has rested, remove this from the plastic wrap and using a pasta machine, roll out the dough until it is 1mm thick.
- Lay out the pasta sheets, and cut the pasta with a 6cm round cutter.
- With a small knife cut off 7mm of one side (the circle will now have one flat side)
- Using a wooden peg 1.5cm in diameter, gently roll the rounded side of the pasta towards the cut edge.
- Once the edges meet, lightly press down on the peg to secure the dough in place. The piece of pasta should look like a tube with a rounded flap coming off of it.
- Set the peg with the pasta aside to dry.
- When the pasta is dry, carefully remove from the peg through tapping actions and lay on the flap-side down.
For the chicken quenelles:
- Roughly cut the chicken breast into cubes.
- Add the chicken to a food processor and blitz until the mixture is a smooth mass.
- Press the blended chicken meat through a fine drum sieve into a large bowl, removing any sinews in the process.
- Then, over a bowl of ice and with a spatula, work the chicken meat together with the cream, and truffle jus, adding this little by little. Check the consistency of the mixture as the quantity of cream needed may vary.
- Season with salt, pepper and the finely chopped black truffle.
- Keeping the bowl on ice, form the quenelles with a small spoon and poach them in chicken stock. Do not boil the liquid but instead keep the stock at 80/90˚C.
- The cooking process is very quick, and the quenelles should take approximately 4-5 minutes to cook.
- If retaining for later use, cool down the quenelles in iced water and keep them covered in the fridge until ready to serve.
For the lobster medallions:
- In a large stock pot, combine the white wine, water, fennel, peppercorns, salt, and garlic and bring the liquid to a boil.
- Prepare the lobster by removing the eggs (if they are female), the head and the legs, and keep these aside for later use.
- Separate the claws from the tails keeping the lobsters in their shells. Devein the lobster, and insert a wooden stick into the tail to keep the lobster straight when cooking.
- To the boiling pot, add the lobster tail (cooking time varies between 4-5 minutes), and the lobster claws (cooking time varies between 3-5 minutes).
- Keep the eggs, head and shell to create the sauce.
- Once done poaching, cool down the lobster tail in iced water before removing the shell.
- To remove the shells from the claw meat – the lobster claws must be as hot as possible to avoid damaging the flesh when removing the shells.
- Once the claw meat has been removed from the shell, cool this down in a chiller.
- For service, slice the tail meat into “medallions” (give you 6-7 pieces per lobster) and keep the claw meat intact.
- Reheat the pieces very gently in lobster butter. (The lobster butter is the retained fat from the lobster sauce, which is collected after it sets.)
- 1 serving portion is 3 medallions of lobster tail, and 1 piece of claw meat.
For the Eryngii mushrooms:
- In a high-sided pan, heat the olive oil to 80˚C and add the mushrooms.
- Remove the pan from the heat, and leave the oil to cool down completely.
- Once the oil and mushrooms have cooled, remove the mushrooms from the oil, and cut them into 6 equal sized pieces.
- To serve, sauté the mushroom pieces in a pan with butter until golden.
For 1 portion, you will require:
- 4 pieces Eryngii mushrooms
- 4 chicken quenelles
- 3 pieces Semolina pasta
- 30ml lobster jus
- 30ml truffle cream
- 3 slices fresh black truffle
Prior to plating the dish:
- Reheat the quenelles in a little bit of chicken stock.
- Warm the truffle-cream in a pan and season.
- Sauté the Eryngii mushrooms in butter, and warm the lobster in the lobster butter.
- Cook the pasta in salted water (3 pieces each) until almost cooked and finish cooking in the truffle-cream sauce.
- Make sure the seasoning and the balance of truffle flavour is correct.
To plate the dish:
- Dress the pasta on the plate with the truffle-cream strewn around.
- Add the quenelles, lobster medallions, Eryngii mushrooms, some extra truffle-cream and lobster sauce.
- Serve with a small jug of lobster sauce on the side.
Recipe courtesy of Jean-Philippe Blondet.