Lobster in 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 of cream, dry white wine, and spices. The result is an elegant and tasty dish, perfect to serve as a second course at a special dinner.
Pour about three liters of water into a pot; add all the cleaned vegetables cut into pieces, bay leaves, and lemon juice; put it on the heat and when the liquid reaches a boil continue to boil for 10 minutes.
Meanwhile, after washing it, prepare the lobster for cooking.
Immerse the lobster and cook for 30 minutes; then remove it from the cooking pot, let it cool, and carefully score it on the ventral side, extracting the flesh trying not to break it.
Cut the lobster flesh into slices about 1 cm thick.
Place a saucepan on the heat with butter and lay the lobster slices in it; when they are golden, splash them with white wine, season with salt and pepper.
Let the wine evaporate, then remove the lobster from the sauce and bind the cooking base with flour, mixing carefully to avoid lumps.
Incorporate the cream and let it thicken slightly on very low heat while stirring.
Arrange the slices of lobster on a serving plate and serve it.
Pan
Sharp Knife
Wooden Spoon
Italy, Liguria
| Energy (kcal) | 126.09 |
| Carbohydrates (g) | 2.63 |
| of which Sugars (g) | 1.81 |
| Fat (g) | 7.58 |
| of which Saturates (g) | 4.35 |
| Protein (g) | 10.1 |
| Fiber (g) | 0.28 |
| Sale (g) | 0.13 |
