Naked lobster with Quebec goat’s ricotta cheese (2 people)
Recipes from La Maison du Pêcheur in Percé (Georges Mamelonet)
- 2 carefully cooked lobsters with the body and petal of the tail for decoration
- ½ glass of white wine from the vineyard Orpailleur
- 60 g of ricotta goat’s cheese from L’Abbaye St-Benoit
- ¼ cup of 35% cooking cream
- 1 thread of saffron
- salt and pepper
- sel et poivre
Prepare the sauce
Reduce the white wine over high heat then lower the heat. Stir in fresh ricotta goat cheese until melted. Add the saffron thread and the cream, salt and pepper, then allow to thicken. Gently steamed the shelled lobster, then place the reconstituted lobster in the warm serving plates and drizzle with sauce.
This recipe can be prepared with lobster meat only by adapting the decoration which requires fingering and precision.