Lobster Cheminettes with Tarragon Butter by Jean Rmi Joly

Ingredients

• 1 Whole lobster
• 4 oz Unsalted butter, divided
• 2 tbsp Whisky
• 1/4 cup Shallots, finely chopped
• 1/2 cup Trompettes de la mort mushrooms, cleaned
• 1 tbsp Tarragon, fresh, chopped
• 1 tbsp Chives, fresh, chopped
• 1 tsp Olive oil
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 1/4 tsp Dried seaweed flakes
• 2-3 Swiss chard leaves
• 1 Pork caul fat (crépine), optional but recommended
• 1 cup Lobster shells and carcasses
• 1 Bouillon cube or base, for lobster broth

Instructions

1. Carefully extract the lobster tail meat, leaving the shell intact. Blanch the claws and knuckles in simmering water for 2-3 minutes to ease shell removal.
2. Sauté the finely chopped shallots in 1 tbsp butter over medium heat until softened, about 3-5 minutes. Add the cleaned trompettes de la mort mushrooms and cook until tender and lightly browned.
3. For the farce: finely chop the extracted lobster meat. Mix with chopped chives, seaweed flakes, olive oil, salt, and pepper. Stuff this mixture into the lobster tails.
4. Make the tarragon butter: flambé the lobster shells and carcasses with whisky in a hot pan. Once flames subside, add 3 tbsp butter and melt. Stir in chopped tarragon and let infuse over low heat.
5. Prepare the chard: blanch the Swiss chard leaves until pliable. Cut strips of chard and use them to wrap around the stuffed lobster tails, ensuring a snug fit. If using, wrap with caul fat.
6. Tie the wrapped lobster tails securely with kitchen twine. You can suspend these over a gentle fire or roast them in a preheated oven at 375°F (190°C) for 10-15 minutes.
7. While the lobster cooks, prepare the lobster broth. Simmer lobster shells with water and bouillon. Strain and reduce to form a light sauce or crema, seasoned to taste.
8. Once cooked, carefully unwrap the lobster tails. Slice and serve immediately, generously napping with the tarragon butter and the reduced lobster crema. Garnish as desired.