FRIJE

Instructions

• 1.   Pour the champagne into a saucepan with the shallots and reduce by 3/4, season with salt and pepper.
• 2.   Strain the champagne to remove the shallots and keep the juice warm.
• 3.   Wash and peel all the vegetables.
• 4.   Slice the carrots, sweet potatoes, and potatoes into 5mm thick slices.
• 5.   Cut the leeks into rounds.
• 6.   In a large pot, heat a large amount of water with the vegetable stock cubes.
• 7.   Put the carrots in boiling water for 2 minutes, then add the potatoes and leeks, followed by the sweet potatoes 1 minute later.
• 8.   Continue cooking for 2 to 3 minutes, then remove the vegetables with a slotted spoon and keep the pot on the heat.
• 9.   Boil the champagne juice, then add the cornstarch, previously mixed with a little water, until the sauce has a coating consistency.
• 10.   Add the butter while whisking and keep warm. Whisk regularly. Taste and adjust the seasoning if necessary.
• 11.   Place the lobsters in boiling water for 3 to 5 minutes, remove them from the water, then cut them in half.
• 12.   Remove the meat from the tail, slice it, and place it back in the shell. Place a slice of vegetable between each slice of meat.
• 13.   Arrange on plates, distribute the remaining garnish, and add the sauce.
• 14.   Serve immediately.

Notes & Suggestions

• Source: https://www.cuisineaz.com/recettes/demi-homard-legumes-et-sauce-champagne-59739.aspx