Boiled lobster is a delicious and refined second course made with 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 should be aromatic: two small onions, one carrot, one stalk of celery, a slice of lemon, a sprig of thyme, a 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
When boiling briskly, immerse the live lobster after tying its tail by folding it against the abdomen
For cooking, calculate 10 or 12 minutes for every half kilogram
The lobster should then be allowed to cool in the court-bouillon
Drain it and cut it in half lengthwise by plunging the knife into the top of the head and continuing towards the tail
Remove the sand sac located in the head and the bitter intestine found in the center of the tail
Serve it with an excellent sauce: tartar mayonnaise 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 |
