Lobster fricassée and potatoes from Francois

July is a good time for lobsters: they are tasty and cheaper. We used live Scottish lobsters priced at £30/kg. Three lobsters of 800g provided ample food for 4 guests at a cost of £72.

The recipe takes approximately 2 hours depending on your celerity. It is really good and worthwhile the time spent.

Ingredients: 3 lobsters of 800g

Small potatoes, 2 shallots, 1 head of garlic, 1 fennel bulb, 1/2 coffee spoon of fennel seeds, 150g butter, 10 cl olive oil, salt and pepper

Boil the lobsters for 7-8 minutes

Let the lobster cool for a few minutes

Break off the arms and extract the meat. Using delicately a large hammer and wet paper is recommended.

Separate the head from the body and keep the green coral, if any. Reserve

Open the body with kitchen cisors and extract the meat. Reserve

Peel and sautés the small potatoes in a small covered pan in 50g of butter with 3-4 garlic cloves (unless you do not like garlic). 20 minutes

Break and sautés the shells in a wok in smoking olive oil for 2 minutes, stirring constantly. Add the minced shallots and fennel and sautés for another 2 minutes. Add 1/4 l of water , the fennel seeds and let simmer for 15 minutes. Pass and press to obtain the base for the sauce in a small pan. Beat in the coral at low temperature

Slice the body in 4-5 medallions. Reheat the meat in a medium size pan for 3 minutes, turning over the medallion ounce. Add the claws and heat for a further 3 minutes

Whisk in 50g butter in the coral sauce. Add the lobster based sauce. 30 seconds

Presentation: lobster and potatoes with the sauce on the lobster. Serve quickly

Note: if you want to keep your live lobster overnight in a fridge, put tit in a very wet newspaper in the bottom compartment!