Break out the tails of the Norway lobsters (French: langoustines – it.: scampi), remove the intestines and set aside.
Sauté the carcasses and heads in a small amount of oil for 2-3 min. over medium heat, stirring. Pour the white wine and the same mass of water and reduce by half. Salt, season with pepper and drain through a hair sieve.
Clean the chanterelles in detail, peel and finely dice the shallot.
Boil water in a large saucepan, add the chanterelles and remove them on the spot after the first boiling.
Later, toss in a tiny bit of hot butter together with the shallot, stir in 1 tbsp. each of chopped flat-leaf parsley and chives, season with salt, season lightly with pepper and keep on the lowest heat.
Heat a little oil in a frying pan until it almost starts to smoke and color the Norway lobster in it for max. 1 min. Degrease on kitchen paper and season with salt.
Repeat heating the sauce, add 80 g of ice-cold butter and the saffron threads to bind the sauce, season.
To serve, pile the mushrooms in the middle of the plate, place the Norway lobster on top and pour a little sauce over everything.
This is then enough with a little bit of buttered baguette just for amuse gueule …
Our tip: Always use fresh chives if possible!
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