Lobster with pink sauce
Instructions
Bring to a boil in a large pot, 4 or 5 litres of salt water.
Wash and brush the lobster alive under running water and immerse it headfirst into the boiling water.
As soon as the water starts to boil, reduce the heat and simmer for fifteen to eighteen minutes let it cool in the cooking water, then drain them.
Carve the front with a sharp knife.
Take the lobster by the tail and lift it vertically, so that, the water flows out.
Proceed then to mulch the crustacean.
Place it on the work surface with the back upward.
Insert the blade of a sharp knife and sharpened between the two antennas at astremità.
Cut the crustacean to the tail along a median line.
Prepare the pink sauce: Beat egg yolks.
Stir the oil drop by drop, then a continuous thread.
When mayonnaise is consistent, add lemon juice, whiskey, cognac, ketchup and a few drops of Worcestershire sauce.
Stir well and then leave in the fridge.
Place the lettuce leaves in a large pot, pour in the Center and serve lobsters with the pink sauce aside.
Suggested wine: Cortese di Gavi.
Ingredients and dosing for 4 persons
- Lettuce salad
- Worcestershire sauce
- Ketchup
- 2 teaspoons of whiskey
- 2 teaspoons of cognac
- 3 tablespoons of lemon juice
- 20 cl of olive oil
- 1 egg yolk
- 2 lobsters of 600 g