Civet of lobster
Grand Chef Relais & Châteaux, Christophe Coutanceau, gives you a recipe for a civet of lobster with vegetables and mushroom ravioli...
Keywords
- hotels & travel
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Cooking tools:
- Steamer basket
- Mortar and pestle
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Saucepan
- Pot
- Skillet
- Pastry brush
- Whisk
- Colander
- Mixing bowl
- Measuring cup
- Oven
- Stove
- Plate
- Spoon
- Slotted spoon
- Kitchen towel
Ingredients
- ½ l American lobster sauce
- 2 limes
- ¼ lCoteau de layon moelleux
- 30gginger
- 50gbutter
- Seasoning (salt, pepper, hot pepper)
- 8 carrots
- 24 snow peas
- 24 turnips
- 1 purple potato
- 8 asparagus
- 8 gnocchi
- 200gof Chitakés
- 200gof ceps
- 200gof oyster mushrooms
- 200gof cultivated mushrooms
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