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Cooking Recipe Video : Lobster a La Coque with Preserved Tomatoes and Yellow Wine

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Restaurant: Le Moulin de Mougins

Chef: Roger Verge

Michelin Guide Ranking

2

Viewers Video Rating

Average Rating: 4.5/ 5 - 12 votes - 591,827 views
 

Recipe Details

Servings:
4 People
Cooking recipe time in minutes:
30
Cooking recipe Search Tags:
 Lobster a La Coque with Preserved Tomatoes and Yellow Wine
Recommended wine with the dish:
Arbois Jaune, Julienas
Difficulty level:
Cooking recipe viewed:
591,827
Cooking Recipe Preparation time
  • Preparation time: 30 minutes
Cooking Recipe Ingredients
  • 1 lobster, about 1 pound
  • 1.4 oz. vegetables (carrots, string beans, shitake (Chinese) mushrooms)
  • Various salads (salad mix)
Vinaigrette:
For 10 salads (about 1.1 lbs.):
  • 1.1 cups olive oil
  • 0.42 cups sesame oil
  • 0.21 oz. salt
  • 0.1 oz. pepper
  • 0.53 oz. lemon juice
  • 1.4 oz. grapefruit (juice)
  • 0.42 cups passion fruit juice
Garnishing:
  • 1 tbsp. red pepper dice
  • 1 tbsp. yellow pepper dice
  • 1 tbsp. green pepper dice
  • 2 tbsp. mango dice
  • 2 tbsp. dried tomato dice
  • ½ tbsp. grated ginger
Decoration:
  • Fresh, ground coriander pieces
How your dish looks like, following the step by step guide of the cooking recipe video
Cooking recipe preparation instructions
  1. Cook the lobster and decorticate it.
  2. Cut the vegetables into comfortable 0.8 inch pieces. Cook.
  3. Place a small salad bouquet on the side of the serving dish.
  4. Mix the vegetables and place them in the middle of the dish.
  5. Cut the lobster in half. Cut it in half again. Plan ½ lobster per person.
  6. Add the lobster claws.
  7. Mix the garnishing with the vinaigrette.
  8. Pour the vinaigrette over the lobster. Then, finish decorating the dish with the lobster corselet, its feet and some coriander.
Restaurant
Name:
Le Moulin de Mougins
Phone:
+33 4 93 75 78 24
Website:
www.moulin-mougins.com
Address:
Quartier Notre-dame de Vie
City:
Mougins
Country:
Fr
Overview:
"It’s the weekly Sunday family dinner, where Roger Vergé learned everything about the haute-cuisine from its aunt Celestine. He then goes to Paris, where he prepares at the famous "La Tour d’Argent" and the "Plazza". After spreading his knowledge of the French cuisine to Africa, Roger Vergé stops at the luxury hotel "Club a Cavaliere". Finally, Roger Vergé installs himself at the restaurant "Le Moulin de Mougins", where he proposes his "cuisine from the sun"."
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