Faux scallops and lobster in dill and lemon sauce

A recipe that celebrates the chameleon nature of eryngii, this lobster, crème fraîche, lemon, dill and whiskey appetizer sees the sturdy mushroom take on the shape and texture of scallops, guaranteed to liven up your guests’ palates. Eryngii mushrooms are very absorbent and so take on the juices of the lobster to make a very convincing fish. You can go for a peaty whiskey to give this dish a smoked feel, or a sweeter one for a more caramelized taste, but either way, this is a quick, simple