Lobster with peppers cream
Instructions
Prepare the court-bouillon with approximately 6 l of water, an onion, a carotina, a stick of celery, a few stalks of parsley, 2 Bay leaves, 1/2 glass of wine, salt and a teaspoon of peppercorns.
After the broth has boiled for 30 minutes, plunge lobsters and the resumption of a boil, about 10 minutes.
Once they are cooked, keep them in the broth for another 10 minutes, then remove them, let them cool, then sgusciateli by retrieving all pulp, even that contained in chele thinner.
In the meantime you will have prepared the cream of peppers as follows: with the small knife vegetable peeler, remove the skin to fresh, whole peppers, and then svuotateli of seeds, wash them, dry them, reduce it to tocchettini and let them braise moderate focus, along with the sliced leek, a spoonful of butter, salt and 3 glasses of water.
After about 15 minutes (must be soft and rather dry), add the cream and finally passed to the mixer.
Correct the cream with salt, then divide into 4 parts and pour in as many dishes to share.
place the fillets on top of the lobster claws pulp and serve, accompanied with vegetables as desired.
We have chosen as a side dish of boiled Friar's beard and browned in butter.
Ingredients and dosing for 4 persons
- 4 lobsters (2500 g)
- 1 onion
- 2 leaves of laurel
- 1 costa of celery
- 1 carotina
- Some stems of parsley
- 1/2 cup of dry white wine
- Salt
- 1 tablespoon of peppercorns
- For cream peppers:
- 900 g of sweet yellow peppers
- 200 g of cream
- 100 g of leek washed away
- Butter
- Salt