Boiled lobster
Instructions
The court-bouillon for lobster should be aromatic: two small onions, a carotina, a stalk of celery, a lemon, a sprig of thyme, a bay leaf, a sprig of parsley, a bit of white wine and a bit of vinegar in boiling salted water.
Let it boil covered for about 20 minutes.
In full boil, dip the lobster alive after having tied up the tail, each against the abdomen.
For cooking, 10 or 12 minutes calculated every half a kilo.
The lobster is then left to cool in the court-bouillon.
Drain, divide it into two pieces lengthwise, plunging the knife in the top of the head and continuing towards the tail.
Remove the bag of sand located in the head and devein amaro who is in the middle of the queue.
Accompany with a good tartar sauce: mayonnaise, mayonnaise or cream.
Ingredients and dosing for 4 persons
- 1 1200 g lobster
- For the court-bouillon:
- 1 carrot
- Diskette 1 of lemon
- 2 small onions
- 1 stalk of celery
- 1 sprig of thyme
- 1 leaf of laurel
- 1 sprig of parsley
- 1/2 cup of dry white wine
- 1 tablespoon of white wine vinegar
- Salt
- Peppercorns