Lobster with cream is a delicate and creamy seafood dish. This delicacy comes from Italian cuisine and is prepared using a fresh 1200 g lobster. The lobster meat is cooked in a sauce made with cream, dry white wine and spices. The result is an elegant and tasty dish, perfect to serve as a main course at a special dinner.
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Pour about three liters of water into a pot; add all the cleaned vegetables cut into small pieces, the bay leaves and the lemon juice; place over the heat and when the liquid has come to a boil continue boiling for 10 minutes.
Meanwhile, after washing it, prepare the lobster for cooking.
Immerse the lobster and cook it for 30 minutes; then remove it from the cooking vessel, let it cool, and gently cut it open on the underside and extract the flesh, trying not to break it.
Cut the lobster flesh into slices about 1 cm thick.
Place a saucepan with the butter on the heat and lay in the lobster slices; when they are golden, moisten them with the white wine, season with salt and pepper.
Let the wine evaporate, then remove the lobster from the seasoning and bind the cooking juices with the flour, stirring carefully so that no lumps form.
Add the cream and let it thicken a little over very low heat, always stirring.
Arrange the lobster slices on a serving plate and serve, garnished with chives.
Frying pan
Sharp knife
Wooden spoon
Italia, Liguria
| Energy (kcal) | 126.09 |
| Carbohydrates (g) | 2.63 |
| of which sugars (g) | 1.81 |
| Fat (g) | 7.58 |
| of which saturates (g) | 4.35 |
| Protein (g) | 10.1 |
| Fibre (g) | 0.28 |
| Salt (g) | 0.13 |
