Lobster cream
Instructions
Prepare the court-buillon in which network the lobster bakes: put about three gallons of water in a saucepan; Add all vegetables and cut into pieces, Bay leaves and lemon juice; put to fire and, when the liquid has reached the boiling point, continue to boil for 10 minutes.
Meanwhile, after having washed, prepare the lobster for cooking.
After 10 minutes, place the lobster in court-bouillon and cook for 30 minutes; remove from pan, let cool, then gently incidetela ventral part and take out the flesh, taking care not to break it.
Cut the lobster meat into slices about 1 cm high.
Put on the heat a saucepan with the butter and lay the slices of lobster; When these will be browned, cover with white wine, add salt and pepatele.
Let the wine evaporate, then remove the lobster from sauce and tied the broth with the flour, stirring thoroughly to prevent lumps from forming.
Stir the cream and leave to thicken a little to very low flame, stirring constantly.
Place the lobster slices on a baking sheet, cover with the sauce and put them in a hot oven for 5 minutes.
Serve the Lobster with cream is well hot, directly into the pan.
Ingredients and dosing for 4 persons
- 1 carrot
- 1 onion
- 1 costa of celery
- 2 leaves of laurel
- 1 lemon (juice)
- 1 1200 g lobster
- 50 g of butter
- 1/2 cup of dry white wine
- Salt
- Pepper
- 2 tablespoons of flour
- 1/2 cup of cream