Lobster with pernod
Instructions
Tie the lobsters and emerge them for a while in the water to a boil; as soon as estraetele death (should not boil), remove the tails and cut them in half lengthwise, the carapace.
Melt the butter in a large frying pan and let wilt chopped shallots then joined the queues of lobsters with shell down.
Sprayed with cream, cover and cook for about 10 minutes.
Meanwhile, divide in half and remove the heads coral, the lymph and the creamy part.
Drain well, Peel queues (by means of shells) and place them in another saucepan.
At the end of cooking add coral, lymph and creamy parts, add salt and pepper, add the Pernod and blend well.
The first boils, remove from heat and pass the sauce through a strainer, dropping the money on lobster tails.
All heated and eventually add a little chopped parsley.
Placed in each plate half tail with its sauce and half shell filled with rice pilaf.
For the rice pilaf Saute chopped onion in butter, add the rice, let it toast and then washed with the broth; Bake for 15 minutes.
