Lobster Creole style

Name: Lobster Creole style
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 2
Ingredients: 2 deep-frozen Atlantic lobsters (400 g each); 1 (approx. 200 g) red pepper; 2 Shallots; 2 Garlic cloves; 1/2 red chilli pepper; 2 stalks of celery; 200 g Tomatoes; 3-4 Stem(s) fresh thyme; 1/2 TEASPOON Coriander seeds (alternatively ground coriander); 40 g Butter; 300 ml Fish Fund; 7-10 Tbsp Salt; 7-10 Tbsp Tabasco; 2 TABLESPOONS Olive oil; 3-4 Tbsp Cognac; 7-10 Tbsp Thyme and coriander green

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 2

2 deep-frozen Atlantic lobsters (400 g each)
1 (approx. 200 g) red pepper
2 Shallots
2 Garlic cloves
1/2 red chilli pepper
2 stalks of celery
200 g Tomatoes
3-4 Stem(s) fresh thyme
1/2 TEASPOON Coriander seeds (alternatively ground coriander)
40 g Butter
300 ml Fish Fund
7-10 Tbsp Salt
7-10 Tbsp Tabasco
2 TABLESPOONS Olive oil
3-4 Tbsp Cognac
7-10 Tbsp Thyme and coriander green

Directions

1
Defrosting lobsters. Halve the bell pepper, clean, wash and place on a greased baking tray. Roast in a preheated oven (electric cooker: 225 °C / gas: level 4) 30-45. Cover with a damp cloth and let cool down.
2
Peel the shallots and garlic. Dice shallots finely, press garlic through a garlic press. Cut open the chilli, remove the seeds and cut into fine rings. Clean and wash the celery and cut it into fine slices.
3
Cut tomatoes crosswise, blanch with boiling water and peel the skin. Cut tomatoes in half, remove seeds and cut into cubes. Wash the thyme, dab dry and remove the leaves from the stalks, except for something to garnish.
4
Finely crush or grind the coriander. Peel the skin from the peppers and cut the halves into fine strips. Heat 15 g butter in a saucepan, fry shallots and half the garlic in it.
5
Add paprika, celery, chilli and fish stock and let it boil down for about 10 minutes (approx. to 1/8 litre). Cut the rest of the cold butter into cubes and stir into the reduced stock. Add tomatoes, bring to the boil again and season with salt and possibly Tabasco.
6
Break the lobster meat out of the claws and bodies. Heat olive oil in a frying pan and fry the lobster meat with thyme, remaining garlic and coriander briefly. Deglaze with cognac.
7
Add frying stock to the sauce and arrange on plates with the lobster pieces. Serve garnished with thyme and coriander. Serve with fresh baguette.