Lobster emperor

Lobster emperor
Lobster emperor 5 1 Stefano Moraschini


Boil 3 litres of salted water with the carrot, celery, onion, parsley, bay leaf and a pinch of pepper.

then plunge the lobsters and cover the pan.

Let them cook for 15-20 minutes; then remove from the Pan, cut them in half, lengthwise, with a wide-bladed knife very sharp and deprive of the legs.

Extract from the ' coral ' carapace and the pulp; cut them into small pieces and place them in a bowl.

Completely clean the inside of lobsters with a teaspoon.

Brush the truffle to remove all traces of land and pass in a damp cloth; cut it into small pieces and add the lobster meat.

Melt the butter in a small saucepan and Add flour, stirring with a wooden spoon to remove any lumps.

diluted with the court-bouillon, season with a little salt and a pinch of pepper and simmer for about 10 minutes, never stop stirring.

When cooked stir mustard and brandy and mix everything perfectly; Add the chopped truffle and lobster and mix well.

Spread the mixture in four half-empty shells, sprinkle with the cheese and place the lobsters in a pot that holds heat.

Bake at 200 degrees, for 10 minutes, then serve immediately, well, hot this excellent lobster ' Emperor ', which will serve as the means to an important lunch or a refined evening appetizer.

Lobster emperor

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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