Lobster gratin

August 15, 2011 by Daniele Buzzurro

Lobster Gratin– live lobster: 1 of about 600 gr.
– carrots: 2
– stalk celery: 1
– shallot: 1
– single cream: 1 cup
– whipped cream: 2 tablespoons
– tomato sauce
– butter
– thyme
– tarragon
– salt
– pepper

 

Clean carefully the lobster in water and keep it in big pot full of boiling, salted water.
After 1 minute, take the lobster and remove the head from the body.
In the meantime, start to brown vegetables, thyme and tarragon in butter chopped previously.
Lift up the stomach from the head of the lobster and put together vegetables and the rest of the head. Cook for about 10 minutes.
Put in the cup of cream and brought to simmer for 15 minutes.
Then add salt and pepper, remove from heat and finally chop, beat and set all aside.
Take the claws and tails of the lobster and cook them for 10 minutes. Then extract the pulp and dice everything, putting it into a buttered baking dish.
Cover with the sauce prepared in advance and with the whipped cream. Put it in a oven untill it has formed a crust of golden color. Serve.

 

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