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Lobster and Poached Egg in a Mushroom Fricassée Recipe
Lobster and Poached Egg in a Mushroom Fricassée
Philippe Gauvreau
Philippe Gauvreau
Difficulty: Easy
For 4 servings

- 1 lobster, 550-600 g (1 1/4 lb.)
- 100 g (3 1/2 oz.) chanterelles
- 100 g (3 1/2 oz.) girolles
- 1 shallot
- 1/8 bunch chervil
- 4 large fresh eggs
- 50 ml (3 Tbsp.) white vinegar
- 40 g (8 tsp.) butter
- 50 ml (3 Tbsp.) hazelnut oil
- salt and pepper as needed
- garlic and thyme as needed
- 1 shallot

- 1 tomato
- 1 shallot
- 3 white mushrooms
- 1/2 celery stalk
- 100 ml (6 Tbsp.) cognac
- 500 ml (2 cups) cream
- 1 knob of butter

Poached eggs

  1. Bring some unsalted water to a boil; add the white vinegar and let simmer lightly.
  2. Break the eggs, one at a time, into a ramekin.
  3. Gently slide the eggs into the simmering water and cook for 1 minute.
  4. Refresh the eggs in cold water once cooked.


  1. Wash the mushrooms several times in plenty of water. Drain well.
  2. Heat an unoiled skillet and sauté the mushrooms briskly to get rid of the water.
  3. Finely chop a shallot; sweat it; coat the mushrooms in the shallot.
  4. Season with salt and chopped chervil.


  1. Roast the lobster in a cocotte for 7 minutes at medium heat.
  2. Shell it and set aside to keep warm in the fresh butter.


  1. Crack the lobster head. Sauté in butter.
  2. Once colored, add the chopped shallot, thinly sliced white mushrooms and celery; let everything sweat.
  3. Flambé with cognac and reduce until dry.
  4. Add the cream and chopped fresh tomato. Cook for 20 minutes and strain.
  5. Reduce to the desired consistency; correct the seasoning.


  1. Pour a drizzle of sauce onto a plate and place the poached egg in the center.
  2. Surround with pieces of lobster and some of the mushroom fricassee.
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