Lobster with two sauces
Instructions
Place in a large saucepan with water, white wine, vegetables, Peel and cut into chunks, thyme and parsley and cook at medium heat for 15 minutes, then add the court-bouillon with salt and a pepper minced.
Soak the lobster in the broth, starting with the head, lower the heat to low and let it cook for a quarter of an hour.
After this time, remove the shellfish from the casserole, open the carapace ventral side and extract the pulp in one piece.
The latter cut in medallions and put it in.
Peel broccoli and heat for 4 minutes in a saucepan with salted boiling water, then drain, cool them under cold water, drain them and put them aside.
Prepare the beurre blanc sauce as directed in the recipe, let it heat in a small saucepan, moderate heat, add the cuttlefish ink, pass through a fine sieve, and, if necessary, add salt.
In a small saucepan heat to heat clean do moderate the white wine sauce (see recipe) with the sachet of Saffron, then add the Saffron stigmas and simmer again for a minute.
Stir the whipped cream to the sauce and add salt.
Please warm up the broccoli to steam for a few seconds.
Put into individual each dish a little of each of the two prepared sauces, arranging them in a decorative manner, as shown in the picture, complete with the broccoli and the lobster medallions and serve.
Ingredients and dosing for 2 persons
- 1 about lobster 700 g
- 100 g of broccoli
- Salt
- 10 cl of white butter sauce
- 1/2 cuttlefish ink bag
- == 1 sachet of Saffron
- 10 cl of white wine sauce
- Saffron stigmas
- 2 tablespoons of whipped
- For the court-bouillon:
- 12 cl of water
- 20 cl of white wine
- 2 carrots
- 1 sprig of parsley
- 1 piece of fennel
- 1 onion
- 1 pinch of thyme
- Salt
- White pepper