Flore Émeraude d'Aquitaine
Introduction
The Flore Émeraude d'Aquitaine is a luxurious dish that embodies the rich culinary heritage of the Aquitaine region in southwestern France. Its name, which translates to "Emerald Flower of Aquitaine," gives a nod to the lush landscapes and the renowned greenery of the area. This dish celebrates the region's abundant seafood and finest produce, reflecting the harmony of land and sea that characterizes Aquitaine's gastronomy.
Historically, Aquitaine has been a crossroads of culinary influences, absorbing techniques and flavors from ancient Romans, Basque sailors, and even English royalty. The Flore Émeraude d'Aquitaine is a relatively modern invention yet deeply rooted in the local traditions and available ingredients, crafted to highlight the freshness of asparagus, the decadence of lobster, and the vibrant notes of tarragon.
Ingredients
- Asparagus – 500 grams, trimmed and peeled
- Lobster – 2, ideally each around 600 grams
- Tarragon – 10 grams, roughly chopped
- Shallots – 100 grams, finely chopped
- White wine – 250 ml, preferably Sauvignon Blanc
- Fish stock – 500 ml
- Butter – 150 grams, unsalted
- Lemon – 1, juiced
- Olive oil – 50 ml
- Cream – 200 ml, heavy
- Salt – to taste
- Pepper – to taste
Preparation
Preparing the Lobster
Begin by bringing a large pot of salted water to a rolling boil. Add the lobsters carefully to the pot and cover. Cook them for around 8-10 minutes until they turn a vibrant red. Transfer them to an ice bath to stop the cooking process and retain their suppleness.
Once cooled, crack the shells using a lobster cracker or the back of a chef’s knife. Extract the meat from the claws, tails, and knuckles. Set the meat aside and reserve the shells for the broth.
Asparagus and Tarragon Reduction
Heat a grill pan over medium-high heat, drizzling with a bit of olive oil. Grill the asparagus spears for about 3-4 minutes on each side. They should be slightly charred but tender. Reserve half of the asparagus for garnish and chop the remainder into bite-sized pieces.
In a saucepan, melt 50 grams of butter and sauté the shallots until translucent. Add the chopped asparagus and tarragon, then pour in the white wine and let it reduce by half.
Cooking Process
Creating the Broth
In a separate large saucepan, combine the reserved lobster shells, fish stock, and lemon juice. Bring to a boil then simmer for 30 minutes to extract the flavors. Strain the liquid, discarding the solids, and return the broth to the pot.
Bringing It All Together
Pour the cream and the reduced asparagus mixture into the lobster broth. Blend using an immersion blender until smooth. Season with salt and pepper to taste.
At this stage, gently fold the lobster meat into the soup, reserving some claw meat for garnish. Allow it to warm through over low heat.
In a small pan, melt the remaining butter, just until it turns golden brown for a nutty taste. Drizzle this over the finished dish before serving.
Enjoying the Flore Émeraude d'Aquitaine
Serve the Flore Émeraude d'Aquitaine in shallow bowls, garnished with reserved lobster claws, grilled asparagus spears, and a sprinkle of fresh tarragon. Pair it with a chilled glass of the same white wine used in cooking to complement the flavors.