John Myers
Ingredients for 6 servings:
- 8 chops (lobster chops with bone)
- 800 g mushrooms
- 2 bunch of spring onions
- 1 bunch of parsley
- Olive oil, for frying
- 125 ml cream
- 1 shot of vermouth (Noilly Prat)
- 200 g cheese (Emmental), grated
- salt and pepper
- Chili, from the mill
- 2 garlic cloves, finely sliced
- Thyme
- herbal salt
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
hearty and spicy, easy to prepare, ready cooked at low temperature in the oven
Rinse the lobster cutlets, pat dry, and remove as many bones as possible. Heat olive oil in a pan and sear the cutlets briefly and quickly. Remove and arrange them in a large casserole dish, layering them in a shingle-like layer. Add a little olive oil, add the sliced mushrooms and garlic, and sear. Pour in the Noilly Prat and reduce the mixture. Season with herb salt and thyme. Season with salt, pepper, and a little chili. Add the cream and simmer. When there’s only a little liquid left, stir in the chopped parsley and the spring onion rings. Pour the entire mixture over the salt-and-pepper cutlets. Season again with salt and pepper. Sprinkle with grated Emmental cheese and place in the oven preheated to 270°C. Cook for 10 minutes, then reduce the temperature to 100°C and cook the dish at a decreasing temperature for 75 minutes. The chops remain tender and juicy. Served with braised potatoes, this is a rustic, delicious dish that’s easy to prepare. Mashed potatoes also go well. If the dish has to wait for its diners, it can be cooked at 70°C without any loss of flavor.
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