Lobster with Cream

Preparation

1. STEP 1 OF 8

   First, prepare the court-bouillon in which the lobster will cook: pour about three liters of water into a pot; add all the cleaned and chopped vegetables, bay leaves, and lemon juice; place on the heat and when the liquid reaches a boil, continue to boil for 10 minutes

2. STEP 2 OF 8

   In the meantime, after washing it, prepare the lobster for cooking

3. STEP 3 OF 8

   After the 10 minutes have passed, immerse the lobster in the court-bouillon and cook for 30 minutes; then remove it from the cooking pot, let it cool, then gently cut it on the ventral side and extract the meat, trying not to break it

4. STEP 4 OF 8

   Cut the lobster meat into slices about 1 cm thick

5. STEP 5 OF 8

   Place a saucepan with butter on the heat and lay the lobster slices in it; when they are golden, sprinkle with white wine, salt, and pepper

6. STEP 6 OF 8

   Let the wine evaporate, then remove the lobster from the sauce and thicken the cooking base with flour, stirring carefully to avoid lumps

7. STEP 7 OF 8

   Incorporate the cream and let it thicken a little over very low heat, always stirring

8. STEP 8 OF 8

   Arrange the lobster slices in a baking dish

Suggestions

• Grill

• Pan

• Sharp knife

• Bowl

• Wooden spoon

General Information

Analysis

Macronutrients (100 gr)