Lobster in bellavista

For the success of a lobster recipe it is important that the crustacean is bought and cooked alive; only in this way can you have confidence that both fresh and that its meat is tender.

But we must be very careful in handling the lobster because it can easily graffiarvi with the claws.

Get first a wooden shingle and white wire; the Board will keep straight the crustacean during cooking.

Very carefully (and possibly with their hands protected by a pair of gloves), place the lobster on board and, starting from the tail, bind them with wire; then fold the claws and the antennae above the tail and tied these.

Prepare the court-bouillon, bringing to a boil in a large pot, three or four liters of water with a handful of salt, a few grain of pepper, bouquet garni and the onions and sliced carrots.

Boil the liquid for about 10 minutes, then soak the lobster that, after a few minutes of cooking, take a beautiful bright red coloring.

Cook for 30 minutes, then turn off the heat and let cool in lobster broth.

Meanwhile, melt the gelatine by following the instructions attached to the packaging, and leave it to cool so that it becomes slightly oily.

Drain lobster, place on cutting board with the belly upwards and practiced with scissors two longitudinal cuts along the soft membrane covering the belly.

Lift the membrane and disconnect, recidendola at the height of the head; then gently insert the tip of the knife between the meat and the shell and, with great delicacy, extract the pulp, trying to keep perfectly intact is the meat that the armor.

Place the pulp on the cutting board and cut it into medallions.

Freed from the bread crust and cut it diagonally lengthwise, so you get a triangle that serves as support for the armor of shellfish.

Place the bread on the plate and lay it over the lobster shell.

Align the pulp medallions on a wire rack for pastry and brush with a little gelatin; cutlery on each Medallion a slice of truffle and cover with other jelly, which will consolidate.

If you want to, surrounded the lobster with lettuce leaves, then distribute the pieces of butter over the shell and sprinkle over the medallions.

Finally decorate everything surrounding the lobster with hard-boiled eggs, cut in half and covered with a dollop of cocktail sauce (prepared by mixing one cup of mayonnaise with 2 tablespoons of tomato ketchup and a splash of Worcester).

Of course you can also choose other decorations to your taste, like small tomatoes stuffed with Russian salad, pickles, etc.

As you can see, this is a somewhat complex preparation and extremely refined, very suitable for a lunch.