Lobster herbal cream
Instructions
Cook lobsters for 15 minutes in boiling salted water (cooking time is calculated from the moment you play the full boil).
Meanwhile, prepare all vegetables: Peel and finely chop the onion and shallots; liberate the leek from ' barbette ' and the green part tritatelo with carrot and scraped and clean celery rib; Peel the tomatoes, cut into two parts to liberate it from the seeds (for this purpose you can wring it slightly), then crushing it with a fork.
Place all vegetables (except tomatoes) in a pan where you did melt half the butter and let them Saute, stirring continuously and avoiding browned (keep the flame low); then wet with the vermouth and, when evaporated, add the cream and tomato.
Add salt and pepper and boil 10 minutes.
Remove the lobster from the pot, cut them into slices 1 cm high.
Do you have a carcass, recomposed, well serving dish and settle over the medallions of pulp.
When the sauce is ready (after 10 minutes, it will have to be reduced by half), remove from the heat and pass through a sieve; then put it back in the saucepan, over low heat, and sbattetela with the whisk, adding the remaining butter and herbs.
Pour the cream over lobster slices and serve.
Ingredients and dosing for 4 persons
- 2 lobsters from 800 g each
- Salt
- 1 onion
- 2 shallots
- 1 leek
- 1 carrot
- 1 costa of celery
- 1 ripe tomato
- 40 g of butter
- 2 tablespoons of dry white vermouth
- 50 cl of cream
- Pepper
- 1 tablespoon of chopped herbs (chervil, basil)