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Boiled lobster is a delicious and refined main course based on fresh lobster, cooked in an aromatic court-bouillon. It is a dish of French origin much appreciated for its delicacy and unique flavor.
The court-bouillon for the lobster must be aromatic: two small onions, a small carrot, a stalk of celery, a slice of lemon, a sprig of thyme, a bay leaf, a bunch of parsley, a little white wine and a little vinegar in plenty of salted water
Let it boil covered for about twenty minutes
At a full boil, immerse the live lobster after tying its tail by folding it against the abdomen
For cooking, allow 10 or 12 minutes for every half kilo
The lobster should then be left to cool in the court-bouillon
Drain it, split it in two lengthwise, sinking the knife into the upper part of the head and continuing toward the tail
Remove the sand sac found in the head and the bitter intestinal vein in the middle of the tail
Serve it with an excellent sauce: tartar mayonnaise or cream mayonnaise
Italia
| Energy (kcal) | 81.84 |
| Carbohydrates (g) | 1.1 |
| of which sugars (g) | 1.09 |
| Fat (g) | 1.81 |
| of which saturates (g) | 0.6 |
| Protein (g) | 15.2 |
| Fibre (g) | 0.13 |
| Salt (g) | 0.17 |
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
