Orange lobster
Instructions
Prepare a court-bouillon, bringing to a boil in a pot, four liters of water with celery, carrot, onion, bouquet of herbs, Laurel (all clean and washed), salt and wine.
In the meantime wash the lobster, attach it to a wooden lath with thread, and immerse in boiling water: Cook for 30 minutes, then let cool in his court-bouillon; When cold, drain completely and take out the pulp, an incision in the abdomen.
Cut the flesh into medallions.
Place them in a saucepan with the butter already melted, spolverizzateli with a pot of salt and a pinch of pepper, spray them with a few drops of brandy and let them simmer gently for 10 minutes.
After this time, add the cream, egg yolks and two orange juice and thicken the sauce.
Place the lobster on the serving dish, overlapping slightly the medallions or placing them ' standing ': sprinkle with the sauce, sprinkle with the remaining sliced Orange and serve immediately.
Ingredients and dosing for 4 persons
- 1 costa of celery
- 1 carrot
- 1 onion
- 1 bunch of herbs
- 2 leaves of laurel
- Salt
- 1 glass white wine
- 1 1200 g lobster
- 50 g of butter
- Pepper
- Few drops of brandy
- 1 glass of cream
- 2 egg yolks
- 3 oranges