Tribute to Alain Chapel
The very small lobsters caught in French waters, sometimes on certain bottoms of Sein, are in principle pink and the fishermen call them "chips". From 180 to 300 g, they are the big crayfish of the sea.
Preparation and cooking:
Cook the 3 small lobsters for 8 minutes in a Chardonnay broth, flavored with orange, anise and a few shavings of ginger root.
Prepare a white butter sauce as for the crayfish court-bouillon.
Reduce the nage a little, whip it in butter, then thicken it with the beurre blanc and incorporate sprigs of chervil, chives and a few vegetables from the nage.
Serve the chips hot as they are cooked, the sauce on the side in a sauce boat.
Source:The original recipes of Alain Chapel. "Cooking is much more than recipes".
Claude Lebey Collection
Editions Robert Lafont – Paris
Alain Chapel
30/12/1937 – 10/07/1990
