Lobster with yellow pepper sauce
Instructions
Clean carefully the salicornia: you have to get at least 150 g of fresh salad.
Mix in a pot of water, wine, lemon juice and salt, bring all to a boil and let Cook for 3-4 salicornia minutes, then drain and refrigerate.
Saute the shallots and garlic in a pan with olive oil, add the yellow pepper, cleaned and cut into cubes, add salt and pour the chicken broth.
Simmer for 15 minutes, remove from heat and puree with an immersion Blender, passed the puree through a sieve and let cool.
Cut into slices the flesh of lobster and arrange, with salicornia, into four individual dishes.
Stir the cream to mashed pepper, put in each plate a little of the sauce, garnish with diced red pepper and Chervil and serve.
Ingredients and dosing for 4 persons
- 300 g of boiled lobster meat
- 250 g of salicornia or wild asparagus
- 50 cl of water
- 12 cl of white wine
- 1 tablespoon of lemon juice
- 2 tablespoons of red pepper, diced
- Chervil
- Salt
- For the sauce:
- 2 tablespoons of olive oil
- 2 tablespoons of chopped scallions
- 2 tablespoons of cream
- 1/2 clove of chopped garlic
- 1 great yellow pepper
- 12 cl of chicken soup
- Salt