Lobster in tart with asparagus
Instructions
The lobster is a shellfish along up to 50 centimeters, whose weight can reach 8 kilos.
It can be reddish-brown, greenish or pink.
The top contains the viscera and gills, turns a dark staining when I'm no longer fresh lobster.
Its meat, particularly in small specimens, is believed to be very classy.
The meat is lean, but, because of the high sodium content, it is not recommended to hypertensive.
lobster 700 g contain 86 calories.
Mix the flour with the egg, add a couple of tablespoons of melted butter, salt and, little by little, the milk, stirring vigorously so that no lumps are formed.
With this compound prepared 10 crepes.
Boil the asparagus, drain, let cool and remove the white part and woody stem.
Boil the lobster with copious amounts of water scented with aromatic herbs, drain, sgusciatela and cut it into slices.
Mix the sauce with the ricotta, salt, pepper and the asparagus and lobster, taking from a few asparagus tips for decorating.
Place the crepes in a saucepan alternating layers of filling.
Decorate the surface with the asparagus tips, brush with melted butter and passed in the oven at 160 degrees for 15 minutes before serving.
Ingredients and dosing for 4 persons
- For the crepes:
- 75 g of flour
- 220 g of milk
- 2 eggs
- Salt
- Butter
- For the filling:
- 1 cup of thickish sauce
- 200 g of ricotta
- 350 g of asparagus tips
- 1 lobster
- 1 bunch of herbs (thyme, dill and parsley)
- Salt
- Pepper