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.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
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) | 82.33 |
| Carbohydrates (g) | 1.1 |
| of which Sugars (g) | 1.09 |
| Fat (g) | 1.81 |
| of which Saturates (g) | 0.6 |
| Protein (g) | 15.2 |
| Fiber (g) | 0.13 |
| Sale (g) | 0.17 |
