Lobster pepper cream
Instructions
Wash and Peel carrots and 2 100 g of celery, cut into thin sticks, chopped 1 tablespoon and 1 shallot ciboulette.
Wash 4 red peppers, put them together with carrots and celery to steam for 15 minutes.
Wrap a 900 g lobster with a handful of algae in aluminium film, Cook steamed for 25 minutes covered and 10 minutes uncovered.
Meanwhile, remove stalk peppers, seeds and filaments and skin, then toss them to the mixer.
Melt 25 g of butter, let simmer shallots, salt and pepper, add 10 cl martini bianco, bring to the boil and add the pepper puree.
When the boil resumes, add 50 cl of cream, let it simmer for 1/4 of an hour.
Meanwhile scorticate lobster, gain the creamy, aggiungetegli parts 1 tablespoon of cornstarch, 2 egg yolks, the juice of 1/2 lemon and 2 tablespoons of martini bianco.
Mix well.
Cut the lobster medallions, put them in a dish (hot).
Linked the sauce pouring preparation in the saucepan, beating with whisk without interrupting you and withdrawing it from the fire just back to the boil.
Add the celery and carrot sticks, cooked and kept warm, cover the lobster with the sauce and Sprinkle chopped ciboulette.
You can serve with noodles.
Ingredients and dosing for 4 persons
- 2 carrots
- 100 g of celery
- 1 tablespoon of ciboulette
- 1 tablespoon of shallots
- 4 red peppers
- 1 900 g lobster
- 1 handful of algae
- 25 g of butter
- Salt
- Pepper
- 50 cl of cooking cream
- 1 tablespoon of maizena
- 2 egg yolks
- 1/2 lemons (juice)
- 2 tablespoons of martini bianco