Fish / shellfish

Lobster roasted in an orange butter shell, glazed chestnuts with plum jam


Here is a recipe for a festive meal, with lobster roasted in an orange butter shell, glazed chestnuts with Bonne Maman plum jam by Gilles Choukroun

Preparation time : 25 minutes

Ingredients for 2 people

  • 1 lobster
  • 200 grams of vacuum packed chestnuts
  • 100 grams of butter
  • 50 grams of Intense Fruity Orange Bonne Maman
  • 50 grams of Intense Fruity Quetsches Good mom
  • Persil flat
  • Salt and pepper from the mill

Roasted lobster in orange butter, glazed chestnuts with plum jam

Cut the lobster in half lengthwise (after boiling it for a few seconds if it was alive).
Cook the 2 lobster halves on a baking sheet placed under the oven grill with a drop of olive oil for about 3 minutes (just lightly browning).

Mix the soft butter with the Intense Fruity Orange Bonne Maman, salt and pepper. Wrap the preparation in cling film, in the form of a roll, and let set in the cold.

In a pan, brown the chestnuts with a knob of butter for 5 minutes. Season with salt and pepper, then add the Intense Fruity Quetsches Bonne Maman. Coat the chestnuts well and add a pinch of chopped flat-leaf parsley after 10 minutes of cooking.

Place 3 strips of orange butter and a few chestnuts on each lobster half. Serve the rest of the glazed chestnuts in a small bowl on the side.

Good Mom Tip

You can also serve the chestnuts in a purée: after cooking, mix them quickly and incorporate the Intense Fruity Quetsches Bonne Maman.

Arrange into quenelles, sprinkle with a pinch of chopped flat-leaf parsley.

Photo credit: Bonne Maman / F. Mantovani

Video: How To: Super Easy Crock-Pot or Slow Cooker Plum Butter (October 2020).