Chef’s tips: lobster, champagne and currant broth

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A wow-effect recipe with two precious ingredients (and bubbles) and a fruit broth, to be made in a few steps

Lobster And Champagne they are, as we know, one of the great, luxurious classics of the kitchen. Why not combine them in a surprising but fast recipe created by a great Italian chef? The proposal is in fact of Marco Fadiga who has been the world executive chef of Moët & Chandon since 2016.

The French fashion house has in fact decided to celebrate his Grand Vintage 2013 with this dish, explained to us journalists in an exciting live stream complete with a tasting led by chef de Cave Benoît Gouez. The result is so delicious and surprising that we have decided to share it with you, in this period of harvest and the first cold days. A warm and fruity soup to be enjoyed as an appetizer (doses for two) or as a first course. You decide.

Moët & Chandon Grand Vintage 2013.

The recipe: stewed lobster with grenadine and grapefruit broth

Cook: Marco Fadiga
Difficulty: easy
Weather: 1 hour

Ingredients for 2 people

1 shelled lobster
1 whole pink grapefruit
200 g shaved grapefruit
110 g Colonnata lard, finely chopped
50 g grenade syrup
50 g red currant coulis
25 g butter
Fresh basil
Extra virgin olive oil
salt
Long Java pepper

Method

Prepare some crispy lard chips: cook the lard slices on baking paper for 5 minutes in a preheated oven at 200 g, remove and let them rest.

Prepare a broth by placing the grapefruit juice, 400 g of water, peel and white part of the grapefruit, 5 basil leaves, a pinch of salt, butter, grenade juice and 3 pieces of Java pepper in a saucepan. Place on the fire and add the peeled lobster.

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Bring to 65 ° C, or keep the heat to low and turn off as soon as the butter has melted and the liquid begins to simmer. Turn off and leave the lobster to cool in its liquid.

Make a reduction by placing the currant coulis in a saucepan with 10 tablespoons of broth: let the liquid evaporate by half.

The chef’s trick: crystallized basil leaves, in 1 minute

And here is an easy as well as surprising passage. Prepare some very, very spectacular basil chips. It’s really easy: place them on a sheet of microwave-safe film, brush them with oil then cover them with more film. Place in the oven at maximum power for 1 minute and removeremove the plastic wrap and let them dry on kitchen paper. Serve the lobster with the redcurrant reduction, crumble over the crispy lard chips and finish with the crystallized basil in the microwave.

Super aged champagne: how a “grand vintage” is born

And if it has to be a très chic recipe, it is better to combine the right perlage. They know it well those of Moët & Chandon who in 1842 started the tradition of Grand Vintage Champagne, to satisfy the palate of British and American connoisseurs who loved more mature and aged wines.

Thus, piece by piece, each new vintage, with specific distinctive characteristics of the vintage, has contributed to accumulating treasures in the vault inherited from the Maison: the Grand Vintage Collection. And to want to read it there is also a sort of kabala of bubbles: this 2013 completes a succession of vintages ending in “3” almost uninterrupted since 1923, with the exception of 1963.

Produced from grapes which, exceptionally, were mostly harvested in October, this champagne has an “immediately evident maturity” which is evident from its autumnal aromas and the citrus notes of the pink grapefruit. Toast to believe.

Moët & Chandon Grand Vintage 2013. Cellar Master Benoit Gouez.
Moët & Chandon Grand Vintage 2013. Cellar Master Benoit Gouez.

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