Lobster salad with prawns
Instructions
Prepare the court-bouillon with carrot, onion, lemon juice, a glass of white wine, a splash of vinegar.
Bring it to strong boil, bake 10 minutes for lobsters and prawns shelled for 3 minutes.
Shelled lobsters and cut in chunks.
Wash the tomatoes and two celery sticks, cut all pieces of identical size, fragmented the Basil and gather it all in a bowl rather roomy.
Add lobsters and prawns.
In a bowl, a glass of oil emulsified with the juice of a lemon, salt and pepper.
Dress the salad, mix gently, spread it on the plates, sprinkle with the olives.
Accompanying wines: Franciacorta Bianco DOC, Montecarlo Bianco DOC, Gold Wedding WHITE WINE of Sicily.
Ingredients and dosing for 4 persons
- 5 lobsters
- 40 prawns
- 5 tomatoes
- Basil
- 30 g of olives
- 2 coasts of white celery
- 1 lemon (juice)
- 1 glass of olive oil
- Salt
- Pepper
- For the court-bouillon:
- 1 carrot
- 1 onion
- 1 lemon
- 1 glass white wine
- 1 splash of wine vinegar