Lobster and mushroom stew
You can use any seasonal mushrooms for this and even add some dried Chinese black fungus for colour and texture.
1 large shallot, peeled, halved and finely chopped
A good knob of butter
100ml white wine
250ml fish stock or the lobster broth
120-150g wild mushrooms, cleaned and cut into even-sized pieces
½tbsp chopped chives
A few slices of lobster from the tail and/or claws
Salt and freshly ground black pepper
Gently cook the shallot in the butter for a minute, then stir in the flour and gradually stir or whisk in the wine and stock; bring to the boil and simmer gently for about 15 minutes.
Add the mushrooms, season to taste, cover with a lid and continue simmering for another 5 minutes.
Drop in the chives and pieces of lobster and simmer for a minute to heat through the lobster, then arrange in warmed serving bowls.
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