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Recipe Lobster Pernod


Lobster Pernod

Recipe yeld 6 servings

Ingredients

3 Lobsters (800 G Each)
100 G Cream
40 G Butter
1 Shallot
1 Sprig Parsley
1 Tablespoon Pernod
Rooms
Pepper
For Rice Pilaf:
1 / 2 Onion
40 G Butter
250 G Rice
75 Cl Broth

Amount Per Serving Calories: 596


Method

Tie the lobsters and submerge them in water for an instant to a boil; Take them out as soon as death (do not boil), then remove the tails and cut them in half lengthwise, including carapace.
Melt the butter in a large pan and let dry, then add the chopped shallot with the carapace of lobsters tails down.
Drizzle with cream, cover and cook for about 10 minutes.
Meanwhile, divide in half and take out the coral heads, the sap and the creamy part.
Drain well the tails, shell them (keep the media from shells) and place them in another saucepan.
In the cooking add coral, creamy sap and parts, salt, pepper, add the Pernod and stir well.
In early wild oats remove from heat and pass the sauce through a strainer, dropping the money on lobster tails.
Heat thoroughly and add a little chopped parsley at the end.
Place each half flat tail with its sauce and half shell filled with rice pilaf.
To make the rice pilaf dried minced onion in butter, add the rice, toast and then left wet with broth; bake for 15 minutes.

Find recipes for Seafood based on Lobsters


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