Sauté of Lobster with Penne, Chestnut and Oyster Mushrooms – Fresh Herbs

• 1 quantity morel velouté
• 2 × 600 g (1 lb 5 oz<

First make the morel velouté.

Kill the lobsters by carefully holding the back of the heads and quickly pushing a large knife straight down through them. In a large saucepan of boiling water, blanch the lobsters for 10 seconds, then immediately plunge them into iced water to release the meat from the shell. Remove the claws from the lobster using a lobster or crab cracke