Boiled lobster is a delightful and refined second course made from fresh lobster, cooked in an aromatic court-bouillon. It is a French dish highly appreciated for its delicacy and unique flavor.
The court-bouillon for the lobster must be aromatic: two small onions, one carrot, one celery stalk, one slice of lemon, one sprig of thyme, one bay leaf, one bunch of parsley, a bit of white wine, and some vinegar in plenty of salted water
Let it boil covered for about twenty minutes
In full boil, immerse the live lobster after tying its tail back against its abdomen
For cooking, calculate 10 or 12 minutes for every half kilo
The lobster should then be allowed to cool in the court-bouillon
Drain it and cut it in half lengthwise, plunging the knife into the top of the head and continuing towards the tail
Remove the sand sack located in the head and the bitter vein found in the middle of the tail
Accompany it with a great sauce: tartar mayonnaise or cream mayonnaise
Italy
| 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 |
