The lobster appetizer in bellavista is a tasty starter based on lobster, artichoke bottoms, Russian salad, hard-boiled eggs, mayonnaise, capers, and rice. Its origin is uncertain, but it is widespread in traditional Italian cuisine.
In a large saucepan, sauté the butter, carrot, and sliced onion, then add the wine and one liter of water along with the bunch of parsley, bay leaf, thyme, salt, and pepper.
Bring to a boil, then immerse the lobster (trying not to break the antennae), preferably alive. Cook for 20 minutes and let it cool in the cooking broth.
Meanwhile, cook the artichoke bottoms in salted boiling water, drain them, and when they are cool, fill them with Russian salad.
Cut the eggs in half, remove the yolks, mash them, and mix with mayonnaise and capers; then use this mixture to fill the halved eggs.
Boil the rice, drain it, and arrange it on one side of a serving platter.
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Store the lobster appetizer in bellavista in the refrigerator, covered with plastic wrap, for a maximum of 2 days.
The lobster appetizer in bellavista is an elegant and refined dish, perfect for special occasions.
Italy, Sicilia
| Energy (kcal) | 126.7 |
| Carbohydrates (g) | 1.7 |
| of which Sugars (g) | 1.7 |
| Fat (g) | 7.44 |
| of which Saturates (g) | 1.93 |
| Protein (g) | 10.88 |
| Fiber (g) | 0.3 |
| Sale (g) | 0.16 |
