Lobster with Cream
calories: high
category: fish
cost: high
difficulty: medium
preparation time: 40
Ingredients
Lobster 1,200 gr.
Butter 100 gr.
Liquid cream 2 dl.
Brandy 4 tablespoons
Salt and pepper to taste
See our
Wine Tips
for your meals
Butter 100 gr.
Liquid cream 2 dl.
Brandy 4 tablespoons
Salt and pepper to taste
See our
Wine Tips
for your meals
Preparation Prepare the lobster first by separating the body from the tail. Remove the pulp from the tail and the legs and cut it into rounds and pieces and put them aside. Put the excess pieces, together with the head broken into small pieces, into a pot where you have melted 50 gr. of butter. Cook on a high heat for a few minutes.
When the liquid in the pot has dried up, add the brandy and let it evaporate. Then add half a glass of water and pass it through the vegetable grinder with the sauce. Then add the cream and let it evaporate on the fire. Add the salt and pepper and add the lobster pulp and let it cook for about a further ten minutes.
You can then serve the lobster on a plate with its sauce on one side. The Chef's tips You can use lobster for this dish or else crayfish or the like. We recommend you should drink a dry white wine with your dish such as
Principe di Corleone Bianco Alcamo Curiosity The best lobsters in the Mediterranean can be caught in the seas north of Sardinia.
When the liquid in the pot has dried up, add the brandy and let it evaporate. Then add half a glass of water and pass it through the vegetable grinder with the sauce. Then add the cream and let it evaporate on the fire. Add the salt and pepper and add the lobster pulp and let it cook for about a further ten minutes.
You can then serve the lobster on a plate with its sauce on one side.
