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Here is a recipe for a festive meal, with lobster roasted in an orange butter shell, glazed chestnuts with Bonne Maman plum jam by Gilles Choukroun
Preparation time : 25 minutes
Ingredients for 2 people
- 1 lobster
- 200 grams of vacuum packed chestnuts
- 100 grams of butter
- 50 grams of Intense Fruity Orange Bonne Maman
- 50 grams of Intense Fruity Quetsches Good mom
- Persil flat
- Salt and pepper from the mill
Roasted lobster in orange butter, glazed chestnuts with plum jam
Cut the lobster in half lengthwise (after boiling it for a few seconds if it was alive).
Cook the 2 lobster halves on a baking sheet placed under the oven grill with a drop of olive oil for about 3 minutes (just lightly browning).
Mix the soft butter with the Intense Fruity Orange Bonne Maman, salt and pepper. Wrap the preparation in cling film, in the form of a roll, and let set in the cold.
In a pan, brown the chestnuts with a knob of butter for 5 minutes. Season with salt and pepper, then add the Intense Fruity Quetsches Bonne Maman. Coat the chestnuts well and add a pinch of chopped flat-leaf parsley after 10 minutes of cooking.
Place 3 strips of orange butter and a few chestnuts on each lobster half. Serve the rest of the glazed chestnuts in a small bowl on the side.
Good Mom Tip
You can also serve the chestnuts in a purée: after cooking, mix them quickly and incorporate the Intense Fruity Quetsches Bonne Maman.
Arrange into quenelles, sprinkle with a pinch of chopped flat-leaf parsley.
Photo credit: Bonne Maman / F. Mantovani
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