Roasted Lobster with Chanterelles, Crosnes, Garlic and Parsley

posted: 06/30/10

Take Home Chef, Episode 96: Jen's Menu


  • Two 2-pound/900-g whole live lobsters
  • 8 ounces/225 g fresh crosnes
  • 8 ounces/225 g small fresh chanterelle mushrooms, stem ends trimmed
  • 2 tablespoons/30 ml olive oil
  • 1 shallot, finely diced
  • 2 garlic cloves, finely chopped
  • Salt and freshly ground black pepper
  • 3 tablespoons/45 g butter, cut into pieces, divided
  • 1 tablespoon/less than 5 g finely chopped fresh flat leaf parsley
  • 6 lightly packed cups/200 g fresh baby spinach, stems trimmed



  1. Freeze the lobsters for 30 minutes so they become sleepy. Meanwhile, bring a very large pot of salted water to a boil over high heat. Add the lobsters to the boiling water and cook for 1 minute or until the shells turn a bright red but the meat is still semi-raw.
  2. Using tongs, remove the lobsters from the water and set aside until they are cool enough to handle. Reserve the pot of water. Working over a large bowl to catch any lobster juice, remove the tails and claws.
  3. Crack the tails and claws and extract the meat from the tails and claws using sharp scissors or poultry shears to cut through the shells. The meat will still be semi-raw, but sufficiently loosened enough for you to pull it out of the shells. Keep the claw and tail meat whole if possible.


  1. Preheat the oven to 400?F/205?C. Gently scrub the crosnes to remove any dirt. Wipe the mushrooms with a moistened paper towel to remove any dirt. Do not rinse the mushrooms under water since doing so will cause the mushrooms to absorb too much water and become soggy. Using a small sharp knife, gently scrape the stems of the mushrooms. Set the mushrooms aside.
  2. Meanwhile, return the pot of water to a boil. Add the crosnes to the boiling water and cook for 2 minutes or until they are crisp-tender. Strain and reserve the crosnes.
  3. Preheat a large ovenproof saut? pan over moderate to high heat for 2 minutes. Drizzle 2 tablespoons/30 ml of oil over the hot pan. Add the lobster tails and place the pan in the oven for 2 minutes.
  4. Using oven mitts, remove the pan from the oven. Turn the tails over and add the claw meat. Return the pan to the oven and roast for 3 minutes longer or until the lobster is firm and just cooked through.
  5. Remove the pan from the oven and transfer the lobster tails and claws to a warm plate. Do not clean out the pan. Cover the plate with foil and set aside in a warm place.
  6. Place the same saut? pan over a moderate to high heat. Add the shallots and garlic and saut? for 1 minute or until fragrant. Add the crosnes. Sprinkle with salt and pepper and saut? for 2 minutes or until the shallots are tender.
  7. Add the chanterelles and 2 tablespoons/30 g of butter and saut? 4 minutes longer or until the butter browns slightly giving a nutty flavor, and the mushrooms and crosnes are golden brown and begin to stick to the bottom of the pan.
  8. Season the chanterelle mixture to taste with salt and pepper. Mix in the parsley. Transfer the chanterelle mixture to the plate with the lobster meat. Return the same pan to the heat for 1 minute.
  9. Add the spinach and the remaining 1 tablespoon/15 g of butter. Season with salt and pepper and saut? for 1 to 2 minutes or just until the spinach begins to wilt.
  10. Strain any excess moisture from the spinach, if necessary, and divide the spinach among 4 serving plates. Slice each lobster tail lengthwise into 4 thin slices (keeping the shape of the lobster tail). Place 2 slices of lobster tail and one claw on each plate. Spoon the chanterelle mixture over the lobster and spinach, and serve.
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