Fricassée of Chicken and Lobster with Spring Vegetables

Name: Fricassée of Chicken and Lobster with Spring Vegetables
Yield: Serves 4
Ingredients: About 2.25 litres/4 pints court bouillon; 1 X 675 g/1½ lb live lobster; 8 small turnips; 8 small carrots; 4 X 115 g/4 oz chicken breasts; Salt and freshly ground white pepper; 120 ml/4 fl oz brandy; 25 g/1 oz butter; Salt and freshly ground white pepper; 8 small heads calabrese; l5 ml/½ fl oz oil; 12 mangetout; 12 fine French beans; sprigs of fresh chervil or dill; 300 ml/½ pint double cream; sprigs of fresh chervil or dill; 85 ml/3 fl oz dry sherry; 350 ml/12 fl oz lobster sauce (see page33)

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

I think this is a really pretty dish when topped with brightly-coloured spring vegetables. However, it can be a little time-consuming if you do not have any lobster sauce in the refrigerator; whenever using lobsters, make sure you save the shells and make a drop of sauce for just such an occasion.

Ingredients

4 X 115 g/4 oz chicken breasts
1 X 675 g/1½

Dinner
Main course
Gluten-free

Method

Bring the bouillon to the boil, plunge the lobster in and poach for 4-5 minutes, then allow to go cold in the liquor. When cold, remove the meat from the shells. Cut each claw meat in half lengthwise and the tail meat into 12 slices across.

Remove any sinew and bones from the chicken breasts and cut the meat into slivers about 5 mm/14 inch thick. Prepare the vegetables.