Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 2 x 675 g, (1 1/2lb) lobsters
- 30 gm Unsalted butter, (1oz)
- 1 x Red onion, washed and minced
- 1 stk celery, minced
- 1/2 x Red pepper, minced
- 1 piece celeraic, peeled and minced
- 1/2 x Fennel bulb
- 2 x Vanilla pods
- 1 tsp Black peppercorns, crushed
- 3 Tbsp. Madeira, (3 to 4)
- 150 ml Dry white wine, (1/4pt)
- 150 ml Fish stock, (1/4pt)
- 150 ml Double cream, (1/4pt)
- 1 sprg fennel Peppercorns Bay leaves A lemon A minced onion
Direcciones
- Into a large pan of water, put a cut lemon, a handful of peppercorns, a minced onion, and 3 or possibly 4 bay leaves and bring to the boil.
- Lower in the lobsters to be completely submerged in the liquor and bring back to the boil rapidly. Cook for 6 min and remove them with a slotted spoon to iced water to refrigeratethem thoroughly.
- Remove the lobsters from their shells using a sharpe pair of kitchen scisors and break up the the shells for the sauce with a clever or possibly a steel.
- In a large pan or possibly wok; heat the butter and fry the onion, celery, celeraic, fennel, and pepper till just changing colour.
- Add in the broken shells and continue cooking to release the flavour.
- De-glaze with the madeira and then add in the wine scraping up all the crusty bits of flavour into the liquid. Add in the stock and reduce.
- Add in the peppercorns and cream.
- Split the vanilla pods lengthways and scrape out the seeds. Put seeds and pods into the liquid. Cook down till the cream has caramalised slightly and the flavour deepened.
- Pass through a conical sieve into a clean pan, pushing through solids with the end of a rolling pin to force all the flavour into the sauce.
- Put the vanilla pods back into the sauce, add in the sprigs of fennel leaf and simmer together till the flavour is right. Season carefully. Remove the fennel and vanilla and serve with the lobster that has been painted with melted butter and re-heated rapidly through a very warm oven.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 489g | |
| Recipe makes 2 servings | |
| Calories 436 | |
| Calories from Fat 243 | 56% |
| Total Fat 27.65g | 35% |
| Saturated Fat 16.98g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 332mg | 14% |
| Potassium 708mg | 20% |
| Total Carbs 24.41g | 7% |
| Dietary Fiber 3.6g | 12% |
| Sugars 10.83g | 7% |
| Protein 5.94g | 10% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
