Pure Maple Syrup from Canada
Drunken lobster trapper style

Drunken lobster, trapper style


  • 1 lobster
  • 1 litre Sortilège (Canadian whisky and maple liqueur)
  • A jar large enough to submerge lobster in 750 ml whisky
  • For the court-bouillon
  • 4 litres (16 cups) maple water
  • 1 carrot
  • 1 leek
  • 1 white onion
  • ¼ bunch celery
  • 1 head garlic
  • Coriander seeds
  • Black peppercorns
  • 1 bay leaf
  • Thyme
  • Maple water gelée
  • 250 ml (1 cup) maple water, smoked for 5 minutes
  • 2 sheets gelatin
  • Salt and pepper

1 portion

First, marinate lobster in Sortilège for 2 hours. Meanwhile, reduce maple water by half along with other court-bouillon ingredients. After 2 hours, remove lobster from alcohol and place in large jar; cover with maple water court-bouillon for about 5 to 6 minutes. Remove and shell lobster; slice tail into carpaccio and use claw meat to make spring roll. It is important to strain the court-bouillon through a chinois. Smoke some of the court-bouillon for the gelée and reserve the required quantity for the pickles.

Pour a thin layer of gelée onto the plate, place lobster carpaccio in the centre, season with instant marinade and decorate with pickled vegetables, a marinated chanterelle, microgreens and herbs. Finally, cook the spring roll in clarified butter. Sprinkle with a pinch of Maldon salt before serving.