Boiled lobster is a delicious and refined main course made with fresh lobster, cooked in an aromatic court-bouillon. It is a French-origin dish highly appreciated for its delicacy and unique flavor.
The court-bouillon for the lobster should be aromatic: two small onions, one small carrot, one stalk of celery, one lemon slice, one sprig of thyme, one bay leaf, a bunch of parsley, a bit of white wine, and a bit of vinegar in plenty of salted water.
Let it boil covered for about twenty minutes.
At full boil, immerse the live lobster after tying its tail folded against its abdomen.
For cooking, calculate 10 or 12 minutes for every half kilo.
The lobster should then be left to cool in the court-bouillon.
Drain it, cut it in half lengthwise by inserting the knife at the top of the head and continuing towards the tail.
Remove the sand sack located in the head and the bitter vein in the middle of the tail.
Serve it with an excellent sauce: mayonnaise, tartar, or cream mayonnaise.
Italia
| Energy (kcal) | 67.84 |
| Carbohydrates (g) | 2.3 |
| of which Sugars (g) | 2.27 |
| Fat (g) | 1.34 |
| of which Saturates (g) | 0.44 |
| Protein (g) | 11.12 |
| Fiber (g) | 0.78 |
| Sale (g) | 0.15 |
