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Le Chaudron recipe
Langouste à la parisienne
Spiny lobster à la parisienne
⏱ 75 minServes 4Hard320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2cooked spiny lobsters
200 g (7 oz)mixed diced vegetables
150 ml (⅔ cup)mayonnaise
4hard-boiled eggs
2tomatoes, cut into wedges
2 tbspaspic
1bunch parsley
- 2 cooked spiny lobsters
- 200 g (7 oz) mixed diced vegetables
- 150 ml (⅔ cup) mayonnaise
- 4 hard-boiled eggs
- 2 tomatoes, cut into wedges
- 2 tbsp aspic
- 1 bunch parsley
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Halve the lobsters lengthwise and remove the meat, keeping the shells.
- Slice the meat into medallions.
- Bind the vegetables with some mayonnaise and fill the half shells.
- Arrange the medallions on top and brush with a thin layer of aspic.
- Garnish with egg quarters, tomatoes and parsley.
- Refrigerate until serving.
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