- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Effort: medium
- 2 lobster tails, (approx 750g)
- 12 slices pancetta
- 300 g chanterelle mushrooms
- 2 tbsp olive oil
- handful basil, chopped
- 25 g butter, plus more to finish
For the vanilla butter
- 75 g butter, cut into cubes plus 2 tsps
- 5 shallots, diced
- 3 tbsp white wine vinegar
- 150 ml dry white wine
- 1 vanilla pod, split lengthwise
1. Boil a large pot of water to the boil. Blanch the lobsters in boiling for 2 minutes, remove and cool.
2. Remove the lobster meat from the shells, keeping it in one piece. Lay it on a board and score along the underside along the entire length. This will help it to straighten out.
3. Layer 6 pancetta slices on a large piece of cling film, slightly overlapping each other, to form a square and season. Place one tail inside, roll up to form a sausage and tie cling film at each end. Repeat with the second tail.
4. Poach for 4 minutes in boiling water, then rest.
5. Fry the chanterelles in 1 tbsp of the olive oil with the chopped basil. Season and add a small knob of butter to finish.
6. Remove the lobster tails from the cling film and fry them in a hot pan with the remaining olive oil and 25g butter, to colour the pancetta, then rest.
7. To make the vanilla butter: melt the 2 tsps of butter in a small saucepan, and the shallots and cook until soft. Add the vinegar and white wine and boil until the mixture reduces to about 2 tablespoons. Scrape the seeds from the vanilla bean and whisk it into the sauce.
8. Lower the heat to moderate and add a few cubes of butter, remove the pan from the heat and whisk vigorously until the butter is blended in. Continue to add the butter this way- on the heat, off the heat. Season and strain.
9. Slice the lobster and present on top of chanterelles. Add the vanilla butter to finish.
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