Method
Detach the tails and pincers, and set aside the coral creamy parts. Save the heads for other uses.
Attach the lobster tails on a needle in order to keep them straight.
Cook the lobsters in salted boiling water avoured with black peppercorn and thyme (3 minutes for the tails and 5 minutes for the pincers). Remove the shell from the tail and pincers.
Cut 10 cylindres in the celery and 20 cylinders in the potatoes and hollow them out with a spoon and cook them like fondant potatoes in 150g of butter with the clove of garlic en chemise and a sprig of thyme.
Set aside the tails and pincers on a grid, add the sliced shallots in the sauté pan and cook until lightly golden.
Spoon out the fat from the pan, deglaze with the Porto and reduce to a glace .
Add the CHEF Lobster Fumet prepared following the on pack instructions. Reduce by a third.
Mix the coral and creamy parts with 120g of butter to obtain a coral butter.
Mix half of the sauce with half of the coral butter, then add to the rest of the sauce and cook for 5 minutes without bringing to a boil.
Cut the pincers in brunoise and set aside.
Sauté the chanterelles in 50g of butter, a chopped shallot and a clove of garlic.
Finely strain the sauce.
Thicken the lobster brunoise with a little bit of the sauce, mix the potatoes and celery with this mixture and garnish with a few chanterelles.
Whisk the sauce with the rest of the coral butter if necessary and adjust seasoning.