Ken uses jaune d’Arbois wine in this dish. If you cannot find it, use half the quantity of the best rich, but dry, sherry you can buy. He uses sea beans as part of the garnish.
Bring the water to a simmer, squeeze in the juice from the lemons, and then over medium heat whisk in
Add the meat from the lobster tails and claws. Cook over the lowest possible heat, never letting the butter sauce get hotter than 160°F, for 20 minutes; if you are unsure of the temperature of your stove, cook for only 10 minutes; then remove from the heat and let the lobster sit in the butter sauce for another 10 minutes.
Meanwhile, make the chanterelle and fava bean stew.
Bring the lobster stock to a boil. Add
Whisk in the remaining
Spoon the lobster coral sauce into 4 hot soup plates. Then add a spoonful of the chanterelle and fava bean stew, a lobster claw, and a lobster tail cut in half lengthwise, more chanterelles, a spoonful of the lobster cooking butter, and finally a sprig of chervil to each. Serve at once.
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