Lobster Paul Bert

Lobster Paul Bert Recipe from France with Béchamel Sauce and Shrimps

Region / culture: France | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 8

Introduction

Lobster Paul Bert is a classic French dish that combines the delicate flavors of lobster with a rich and creamy sauce. This dish is perfect for a special occasion or a fancy dinner party.

History

Lobster Paul Bert is named after the famous French politician and writer, Paul Bert. It is said that this dish was created in his honor at a prestigious restaurant in Paris. The dish quickly became popular for its decadent flavors and elegant presentation.

Ingredients

8 x 1 lb (454 g) lobsters
2 bunches parsley
sliced onions, to taste
salt, to taste
pepper, to taste
vinegar, to taste
4 oz (113 g) of butter
1 small finely chopped shallot
about 2 lb (907 g) shrimps
about 1 lb (454 g) fresh, peeled walnuts [1]
béchamel sauce
egg yolks
cream
fresh butter
lemon juice

How to prepare

Take the lobsters and place them in boiling water along with parsley, sliced onions, salt, pepper, and vinegar. Let them boil for twenty minutes, then remove them. Separate the bodies from the tails and carefully remove the meat from the tails, keeping the shell intact. Wash and dry the shells.
Slice the tail meat into transversal slices. Melt four ounces of butter in a sauté pan and arrange the lobster slices on top. Sauté them along with finely chopped shallots, shrimps, and walnuts.
Drain the butter and replace it with a thickened béchamel sauce made with egg yolks, cream, fresh butter, lemon juice, and chopped parsley. Ensure that the sauce is thick.
Fill the lobster shells with this mixture, shaping them into a crown shape on a bed of parsley. Garnish with a bunch of parsley leaves on top.

Variations

For a lighter version of this dish, you can use a lighter sauce such as a lemon butter sauce instead of the béchamel sauce. You can also add additional herbs and spices to customize the flavors to your liking.

Cooking Tips & Tricks

When cooking lobster, it is important to not overcook the meat as it can become tough and rubbery. Be sure to keep a close eye on the lobsters while they are boiling to ensure they are cooked perfectly. Additionally, be careful when removing the meat from the tails to keep the shells intact for presentation.

Serving Suggestions

Lobster Paul Bert can be served as a main course with a side of roasted vegetables or a fresh salad. It pairs well with a crisp white wine or champagne.

Cooking Techniques

The key cooking techniques for this dish include boiling the lobsters, sautéing the lobster meat with shallots, shrimps, and walnuts, and creating a thickened béchamel sauce to fill the lobster shells.

Ingredient Substitutions

If you are unable to find fresh lobsters, you can use frozen lobster tails instead. You can also substitute the walnuts with another type of nut such as almonds or pecans.

Make Ahead Tips

You can prepare the lobster meat and sauce mixture ahead of time and assemble the dish just before serving. This will help save time and make the cooking process more efficient.

Presentation Ideas

To make this dish even more elegant, you can garnish the lobster shells with additional parsley leaves or a sprinkle of paprika. Serve the dish on a bed of fresh greens for a beautiful presentation.

Pairing Recommendations

Lobster Paul Bert pairs well with a variety of side dishes such as roasted asparagus, garlic mashed potatoes, or a wild rice pilaf. It also pairs well with a crisp white wine or champagne.

Storage and Reheating Instructions

Leftover Lobster Paul Bert can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the dish in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Lobster Paul Bert contains approximately 450 calories.

Carbohydrates

Carbohydrates in this dish come mainly from the béchamel sauce and the fresh butter used in the recipe. Each serving contains approximately 15 grams of carbohydrates.

Fats

The fats in this dish come from the butter, cream, and egg yolks used to create the rich and creamy sauce. Each serving contains approximately 25 grams of fat.

Proteins

Proteins in this dish come from the lobster, shrimps, and walnuts. Each serving contains approximately 30 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, particularly vitamin B12, zinc, and selenium from the lobster and shrimps. It also contains vitamin E and omega-3 fatty acids from the walnuts.

Alergens

This dish contains shellfish (lobster and shrimps), nuts (walnuts), dairy (butter, cream), and eggs. It may not be suitable for those with allergies to these ingredients.

Summary

Overall, Lobster Paul Bert is a rich and decadent dish that is high in protein and fats. It is best enjoyed in moderation as a special treat.

Summary

Lobster Paul Bert is a luxurious and indulgent dish that is perfect for a special occasion. With its rich flavors and elegant presentation, this dish is sure to impress your guests and leave them wanting more.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Lobster Paul Bert. It was a warm summer day, and I had just finished exploring the bustling market in a small coastal town in France. As I made my way back to my little cottage by the sea, I stumbled upon a quaint little café tucked away in a narrow alleyway. The smell of freshly baked bread and simmering seafood wafted through the air, drawing me in like a moth to a flame.

I stepped inside and was greeted by the friendly owner, a distinguished gentleman with a twinkle in his eye. His name was Paul Bert, and he was the mastermind behind the delicious dishes that filled his café. I took a seat at one of the small tables and perused the menu, my mouth watering at the sight of all the tantalizing options.

When the waiter came to take my order, I asked him what the house specialty was. Without hesitation, he recommended the Lobster Paul Bert - a dish that had been passed down through generations in his family. Intrigued, I ordered it and eagerly awaited its arrival.

When the dish was placed before me, I was taken aback by its beauty. A plump, succulent lobster tail sat atop a bed of buttery linguine, garnished with fresh herbs and a drizzle of lemon juice. The aroma alone was enough to make my stomach rumble with anticipation.

I took my first bite, and it was like a symphony of flavors exploded in my mouth. The tender lobster melted in my mouth, the pasta was perfectly al dente, and the sauce was a harmonious blend of butter, garlic, and white wine. It was a culinary masterpiece, and I knew right then and there that I had to learn how to make it myself.

I struck up a conversation with Paul Bert, eager to learn the secrets behind his famous recipe. He was more than happy to share his knowledge, and over the course of the next few days, he took me under his wing and taught me the ins and outs of preparing Lobster Paul Bert.

We started by selecting the freshest lobster we could find, ensuring that it was alive and kicking before we brought it back to the kitchen. Paul Bert showed me how to properly handle the lobster, gently coaxing it out of its shell and removing the meat in one piece. He explained that this was crucial for preserving the lobster's delicate texture and flavor.

Next, we moved on to the sauce. Paul Bert revealed that the key to a perfect Lobster Paul Bert was in the sauce - a delicate balance of butter, garlic, white wine, and a splash of cream. He demonstrated how to sauté the garlic in butter until it was fragrant, then deglaze the pan with a generous pour of white wine. As the sauce simmered and reduced, he added a splash of cream to thicken it and bring everything together.

Finally, we cooked the linguine to al dente perfection and tossed it in the luscious sauce, coating each strand in its rich, velvety goodness. The lobster meat was gently poached in the sauce, soaking up all the flavors and becoming tender and succulent.

As we plated the dish and garnished it with fresh herbs and a squeeze of lemon juice, Paul Bert smiled at me and handed me a fork. "Try it," he said, his eyes twinkling with anticipation.

I took a bite, and a wave of nostalgia washed over me. The flavors were just as I remembered - rich and buttery, with a hint of sweetness from the lobster and a bright, citrusy finish from the lemon. It was a taste of France, a taste of tradition, and a taste of the sea all rolled into one.

I thanked Paul Bert profusely for sharing his recipe with me, and he simply smiled and patted my hand. "It's my pleasure, my dear," he said. "Just promise me one thing - that you will pass it on to the next generation, so that the legacy of Lobster Paul Bert may live on."

And so, I did. I brought the recipe back to my own kitchen, where I continued to perfect it and share it with my friends and family. Each time I make Lobster Paul Bert, I am transported back to that little café in France, where I first fell in love with the dish and the man behind it.

Now, as I sit here in my own kitchen, preparing Lobster Paul Bert for a special dinner with my loved ones, I can't help but feel grateful for the memories and the moments that this recipe has given me. It is more than just a dish - it is a connection to the past, a celebration of tradition, and a testament to the power of food to bring people together.

And as I take my first bite of the tender lobster, the buttery linguine, and the heavenly sauce, I know that I am carrying on a legacy that began with a chance encounter in a small café by the sea. And for that, I am eternally grateful.