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Raciónes: 12

Ingredientes

Cost per serving $1.49 view details

Direcciones

  1. Puree the lobster meat and place it in a bowl. Add in the Large eggs, one by one and slowly incorporate the cream till a smooth mass forms. Season with salt and pepper, Pernod and chives.
  2. With the fish stock simmering, place the cracked claws in the pot and cook for 8 min. Meanwhile, take a couple of tsp. and begin to make quenelles out of the lobster-cream mix, dropping them into the same stock. Remove the quenelles when they float to the surface, after about 1 minute.
  3. Serve with rice noodles, the lobster claws and lemon grass spears. Decorate with chives.
  4. Preparation time is 30 min.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 129g
Recipe makes 12 servings
Calories 134  
Calories from Fat 112 84%
Total Fat 12.71g 16%
Saturated Fat 7.37g 29%
Trans Fat 0.0g  
Cholesterol 88mg 29%
Sodium 300mg 13%
Potassium 118mg 3%
Total Carbs 1.41g 0%
Dietary Fiber 0.1g 0%
Sugars 0.25g 0%
Protein 3.76g 6%
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