Poached Lobster and Sweetbreads with Spring Peas and Honjimeji Mushrooms

poached lobster with spring peas


2 -1 ½ lb. lobsters live

1 lb. fresh English peas

½ lb. honjimeji mushrooms (or any very small mushrooms)

1 lb. fresh veal sweetbread hearts

All Purpose flour


Olive oil


From your butcher, get fresh veal sweetbreads.  Rinse in cold water for 20 minutes.  If a lot of blood is released, soak in cold water overnight.

In a medium size pot, add sweetbreads, and 1 whole carrot, 1 celery stalk, 1 onion, 1 leek cleaned, 3 peppercorns, 1 sprig thyme, 4 tablespoons of salt.

Cover with cold water. Bring to a boil and then simmer for 10 minutes.

Strain poaching water and then press the sweetbreads for at 2 hours.

After pressing, peel the membrane and cut sweetbreads into 2inch “nuggets”

Roast Sweet Breads. In a heavy bottomed pan on medium high heat, add 2 tablespoons of olive oil. Salt and pepper sweetbreads. Add the sweetbreads to hot oil. Reduce heat to medium. Slowly roast sweetbreads until golden brown on all sides. Add 3 tablespoons of butter and baste sweetbreads 12 times in butter. Drain on paper towel.

Separate the lobster tails and claws from bodies. Roast in 350 degree oven. Remove meat from shell. Be sure to keep knuckles and claws intact. Set aside and keep warm.

Shell English peas. Blanche in boiling salted water for about 1 minute. Drain and dry on paper towel. Have a hot pan ready. Add a little olive oil, add the peas, honjimeji mushrooms, sweetbreads, and lobster. Add 1 Tablespoon of butter. Reheat everything until the sweetbreads are crisped and mushrooms are slightly roasted.

Finish with a mixture of fresh picked herbs.