Lobster in Cream

Preparation

1. STEP 1 OF 8

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

2. STEP 2 OF 8

   Meanwhile, after rinsing it, prepare the lobster for cooking

3. STEP 3 OF 8

   After the indicated 10 minutes, immerse the lobster in the court-bouillon and cook it for 30 minutes; then remove it from the cooking pot, let it cool, then carefully make an incision on the ventral side and remove 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 over the heat with the butter and lay the lobster slices in it; when they are golden, moisten them with the white wine, salt and pepper them

6. STEP 6 OF 8

   Allow the wine to evaporate, then remove the lobster from the pan and thicken the cooking juices with the flour, stirring carefully to avoid lumps

7. STEP 7 OF 8

   Stir in the cream and let it thicken a little over very low heat, stirring constantly

8. STEP 8 OF 8

   Arrange the lobster slices in an ovenproof dish

Suggestions

• Grill rack

• Pan

• Sharp knife

• Bowl

• Wooden spoon

General Information

Analysis

Macronutrients (100 gr)