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Recipe Lobster Cream Peppers


Lobster Cream Peppers

Recipe yeld 4 servings

Ingredients

2 Carrots
100 G Celery
1 Tablespoon Ciboulette
1 Tablespoon Shallots
4 Red Peppers
1 Lobster 900 G
1 Handful Algae
25 G Butter
Rooms
Pepper
50 Cl Cream
1 Tablespoon Cornstarch
2 Egg Yolks
1 / 2 Lemons (juice)
2 Tablespoons White Martini

Amount Per Serving Calories: 648


Method

Washed and peeled 2 carrots and 100 grams of celery, cut into fine sticks, chopped 1 tablespoon of shallots and 1 Ciboulette.
Wash 4 red bell peppers, carrots and put them together with the celery steamed for 15 minutes.
Wrap a lobster with a handful of 900 g of algae in aluminum films, cook it to steam for 25 minutes covered and 10 minutes without cover.
Meanwhile, remove the pepper stem, seeds, fibers and leather, pass them to the mixer.
Melt 25 g butter, let simmer shallots, salt and pepper, add 10 cl of white martini, bring to a boil and add the pureed peppers.
When the boil again, add 50 cl of cream, simmer for 1 / 4 of an hour.
Meanwhile skinned lobster, pick up the parts creamy, aggiungetegli 1 tablespoon cornstarch, 2 egg yolks, juice of 1 / 2 lemon and 2 tablespoons white martini.
Mix well.
Cut the lobster medallions and arrange on a serving platter (hot).
Tie the sauce by pouring the preparation into the saucepan, beating with a whip without stopping and withdrawing it from the heat just to a boil again.
Add the celery and carrot sticks, cooked and kept warm, cover the lobster with the sauce and sprinkle with chopped Ciboulette.
You can serve with noodles.

Find recipes for Seafood based on Lobster


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