Gastronomixs

Classic lobster

This is the classic method of preparing lobster. As a dish in itself, or for further preparation. This is a recipe for 10 lobsters, but you can still use the stock for many other lobsters.

Recipe for 10 lobsters.

Classic lobster

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Ingredients

10

 

lobsters

100

g

oil

500

g

leek, white

2

kg

carrots

2.5

kg

onion

20

sprigs

parsely 

10

sprigs

tarragon

10

leaves

bay leaf

10

sprigs

thyme

20

g

white peppercorns, cracked

20

l

water

2

l

white wine

2

l

vinegar

100

g

salt

Preparation method

  • For the court bouillon, heat the oil in a pan and add the coarsely chopped vegetables.
  • Fry gently without allowing the vegetables to turn brown, and then add the white wine.
  • Reduce by half, and then add the water, the vinegar, the herbs, and the salt.
  • Steep for about 40 minutes and then strain through a cheesecloth.
  • Bring the court bouillon to the boil and lower the lobsters into it. Cook them approximately one minute for every 100g.
  • Remove the lobsters from the court bouillon and allow the steam to evaporate. Do not rinse with cold water!
  • Clean the lobsters by slicing through the shells lengthwise and removing the digestive tract from the tail section.
  • Reserve the corail from the head. If desired, combine this with mayonnaise or flour and butter for a warm sauce.
  • Remove the baleen from the claw meat.

Serving suggestions

  • As fruit de mer, with classic side dishes of lettuce, tomato, hard-boiled egg and mayonnaise, with corail if desired.
  • As a basis for an amuse-bouche or cold starter, e.g. with tomato, avocado or potato components.

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