Lobster with cream is a delicate and creamy seafood dish. This delicacy originates from Italian cuisine and is prepared using a fresh 1200 g lobster. The meat of the lobster is cooked in a sauce made with cream, dry white wine, and spices. The result is an elegant and flavorful dish, perfect to serve as a second course at a special dinner.
First prepare the court-bouillon in which the lobster will cook: pour about three liters of water into a pot; add all the cleaned vegetables cut into small pieces, the bay leaves, and lemon juice; put on the fire and when the liquid reaches a boil continue to boil for 10 minutes.
Meanwhile, after washing, prepare the lobster for cooking.
After the 10 minutes, immerse the lobster in the court-bouillon and cook for 30 minutes; then remove it from the cooking container, let it cool, then gently cut it open in the ventral part and extract the flesh trying not to break it.
Cut the lobster flesh into slices about 1 cm thick.
Put a saucepan on the fire with the butter and lay the lobster slices in it; when they are golden, splash them with white wine, and season with salt and pepper.
Let the wine evaporate, then remove the lobster from the sauce and thicken the cooking base with flour, stirring carefully to avoid lumps.
Incorporate the cream and let it thicken a little over very low heat while stirring constantly.
Arrange the lobster slices in a baking dish.
Grater
Pan
Sharp Knife
Bowl
Wooden Spoon
Italy
| Energy (kcal) | 106.78 |
| Carbohydrates (g) | 4.74 |
| of which Sugars (g) | 2.92 |
| Fat (g) | 5.57 |
| of which Saturates (g) | 2.94 |
| Protein (g) | 9.33 |
| Fiber (g) | 0.76 |
| Sale (g) | 0.12 |
