Lobster emperor
Instructions
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.
Ingredients and dosing for 4 persons
- Salt
- 1 carrot
- 1 costa of celery
- 1 onion
- 1 sprig of parsley
- 1 leaf of laurel
- Pepper
- 2 lobsters of 600 g each
- 1 black truffle
- 50 g of butter
- 30 g of flour
- 1 glass of court-bouillon for lobster
- 1 teaspoon of mustard
- 1 dram of brandy
- 70 g of grated emmenthal cheese