3 1 3/4-pound each lobsters
2 gallons court bouillon
5 ounces whole butter
6 5-ounce each halibut fillets
salt and pepper, to taste
1 cup fresh chanterelle mushrooms
1 quart Lobster Stock, recipe follows
1 cup red potatoes, cooked, medium dice
1/2 cup corn kernels, cooked
1/2 cup fava beans, cooked
2 tablespoons fresh lemon juice
12 fresh basil leaves
Servings: 6
1. Kill the lobsters by slicing between the eyes with the point of a chef's knife. Remove the tails, arms and claws. Reserve the uncooked shells for the stock. Simmer the lobster tails, arms and claws in the court bouillon. Cook the tails and arms for approximately 6 minutes and the claws slightly longer. Remove the meat from the shells, keeping the tail meat and claw meat intact. Cut each tail in half lengthwise.
2. Heat 1 ounce (30 grams) of butter in each of two sauté pans. Season the halibut with salt and pepper. Sauté three fillets in each pan for approximately 20 seconds without browning.
3. In a third pan, sauté the mushrooms in 1 ounce (30 grams) of the remaining butter until tender. Season with salt and pepper.
4. Add half of the lobster stock, mushrooms, potatoes and corn to each pan of halibut and bring to a simmer. Place the halibut in a 300°F (150°C) oven until done, approximately 8 to 10 minutes. Remove the halibut and hold in a warm place.
5. Add half of the fava beans, lobster meat, lemon juice and basil to each pan. Swirl half of the remaining butter into each pan and remove from the heat. Adjust the seasonings.
6. Divide the halibut among six heated soup plates and top with the vegetables.
2 gallons court bouillon
5 ounces whole butter
6 5-ounce each halibut fillets
salt and pepper, to taste
1 cup fresh chanterelle mushrooms
1 quart Lobster Stock, recipe follows
1 cup red potatoes, cooked, medium dice
1/2 cup corn kernels, cooked
1/2 cup fava beans, cooked
2 tablespoons fresh lemon juice
12 fresh basil leaves
Servings: 6
1. Kill the lobsters by slicing between the eyes with the point of a chef's knife. Remove the tails, arms and claws. Reserve the uncooked shells for the stock. Simmer the lobster tails, arms and claws in the court bouillon. Cook the tails and arms for approximately 6 minutes and the claws slightly longer. Remove the meat from the shells, keeping the tail meat and claw meat intact. Cut each tail in half lengthwise.
2. Heat 1 ounce (30 grams) of butter in each of two sauté pans. Season the halibut with salt and pepper. Sauté three fillets in each pan for approximately 20 seconds without browning.
3. In a third pan, sauté the mushrooms in 1 ounce (30 grams) of the remaining butter until tender. Season with salt and pepper.
4. Add half of the lobster stock, mushrooms, potatoes and corn to each pan of halibut and bring to a simmer. Place the halibut in a 300°F (150°C) oven until done, approximately 8 to 10 minutes. Remove the halibut and hold in a warm place.
5. Add half of the fava beans, lobster meat, lemon juice and basil to each pan. Swirl half of the remaining butter into each pan and remove from the heat. Adjust the seasonings.
6. Divide the halibut among six heated soup plates and top with the vegetables.
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