Boiled lobster is a delicious and refined main course made from fresh lobster, cooked in an aromatic court-bouillon. It is a dish of French origin highly appreciated for its delicacy and unique flavor.
The court-bouillon for the lobster should be aromatic: two small onions, a small carrot, a stalk of celery, a slice of lemon, a sprig of thyme, a bay leaf, a sprig of parsley, a little white wine and a little vinegar in plenty of salted water
Let it boil, covered, for about twenty minutes
When the liquid is at a full boil, immerse the live lobster after tying its tail folded against its abdomen
For cooking, calculate 10 to 12 minutes for every half kilogram
The lobster should then be left to cool in the court-bouillon
Drain it, split it lengthwise by sinking a knife into the upper part of the head and continuing toward the tail
Remove the sand sac located in the head and the bitter vein that runs down the middle of the tail
Serve it with a fine sauce: mayonnaise, tartar sauce, or cream mayonnaise
Italy
| 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 |
