CookEat Recipe
Lobster Cutlets with Hot Ravigote
Golden breadcrumb-coated lobster and mushroom cutlets over a warm herb, anchovy and cream Ravigote.
Method
Steps
Step 1
Use one fresh whole raw three-pound lobster, professionally dispatched immediately before cooking by a regulated supplier, kept cold and cooked promptly. Bring plenty of drinking water to a boil with a little salt, add the lobster and boil for about twenty minutes, until the thickest tail and claw meat each reach 74°C. Lift out and cool rapidly on a clean tray, refrigerating at 40°F or colder within two hours.
Step 2
Split the cooked lobster and pick all the white flesh from the tail, body and claws, removing every shell fragment and discarding the tomalley, roe, digestive sac and other viscera. Finely mince the meat with the twelve drained canned mushroom heads.
Step 3
Peel and finely chop the one medium onion. Brown in a saucepan with the one ounce butter. Stir in the two tablespoons flour for one minute, then gradually add the three-quarter pint hot pasteurized milk and stir until boiling. Add all the lobster and mushrooms with the one teaspoon salt, one saltspoon cayenne for the forcemeat, one tablespoon Worcestershire sauce, half a teaspoon English mustard powder and one saltspoon grated nutmeg. Mix thoroughly and simmer gently for twenty minutes, until the flour is fully cooked.
Step 4
Stir in the two commercially pasteurized egg-yolk equivalents for the forcemeat and boil gently for about five minutes, until the mixture reaches at least 165°F. Spread in a clean shallow dish, cool rapidly and refrigerate at 40°F or colder within two hours, until firm enough to shape.
Step 5
Divide the complete cold forcemeat into twelve equal portions. On a lightly floured surface shape into cutlets, dip in beaten whole egg and roll in fresh breadcrumbs. Keep cold until frying and discard used coating ingredients.
Step 6
While the cutlets are prepared, pound the three drained oil-packed anchovies, two vinegar-pickled gherkins, one shallot, one tablespoon freshly chopped parsley, one tablespoon chopped tarragon and half a tablespoon chopped chervil for five minutes to a fine paste. Press through a fine sieve into a small saucepan, add the six tablespoons hot thick cream and whisk over gentle heat for two minutes.
Step 7
Prepare the separate three commercially pasteurized egg-yolk equivalents for the sauce. Add the first and stir briskly for two minutes, add the second and stir until incorporated, then add the third and whisk for five minutes over gentle heat without boiling.
Step 8
Take the sauce off the heat, stir in the one good saltspoon salt and remaining one saltspoon cayenne for one minute and keep briefly warm. Prepare a fresh refined canola-oil bath in a suitable deep fryer or deep stable pan, following its safe fill and heating instructions and keeping it below smoking. Fry the cutlets in uncrowded batches for about eight minutes, until golden, every centre is reheated to 165°F and the flour and egg coating are fully cooked. Lift out and drain thoroughly on clean absorbent paper or cloth.
Step 9
Pour the complete freshly made hot Ravigote on a hot dish, arrange the twelve cutlets in an overlapping crown over it, put a food-safe paper frill at the end of each and serve promptly.
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