Gratin of lobster in sauce
Instructions
If you bought the lobster still alive, immerse it in a pan filled with boiling water, close the container and, as soon as the water resumes boiling, remove the shellfish and cool under running water.
Julienne-cut carrots, turnips and parsley root; Finely chop the shallots; private the chili seeds and white membranes and mince it too.
For the filling: fry chopped shallots in a pan with the hot oil, sweet heat for 2-3 minutes.
Before the sauce takes too much color, add the chopped pepper and julienned vegetables, sprinkle with salt and ground pepper a and let stand for a few minutes.
Are wet with water and continue cooking for 10 minutes; Sprinkle the preparation with the chopped parsley and keep it warm.
Cut the lobster in half lengthwise, using a sturdy knife with serrated blade, remove the entrails and remove the pulp from the queue.
The carapace washed under running water.
Wash the sweet yellow peppers, give them the seeds and white membranes, then puree the pulp.
Pass the puree through a sieve and collect the proceeds in a saucepan.
Put this in a larger bowl filled with water, and work the Bain-Marie pepper puree, using a whisk, until mixture is puffy.
Add one egg yolk, salt and freshly ground pepper and continue to beat the mixture until it is well inflated.
Remove from the water bath and then add the melted butter and warm.
Distributed in tortoise shell filling prepared, drained on this place the lobster meat and sliced truffles, alternating, cover with the mixture and let Cook in the oven (200 degrees) for 6-7 minutes.
Ingredients and dosing for 2 persons
- 1 small lobster
- 100 g of carrots
- 80 g of parsley root
- 100 g of rape
- 1 shallot
- 1 chili
- 2 tablespoons of olive oil
- Salt
- White pepper
- 12 cl of water
- 1 tablespoon of chopped parsley
- 20 g of black truffle
- For the sauce:
- 250 g of sweet yellow peppers
- 1 egg yolk
- Salt
- White pepper
- 50 g of melted butter