Lobster on leek-carrot-julienne vegetables

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Remove the lobster from the foil and hold it under cold running water until the block of ice has dissolved. Lobster overnight in the refrigerator, or defrost at room temperature for about 3 hours.

2. 2

   Clean, wash, peel and cut the carrots into fine strips. Clean, wash and peel the leek and cut into fine strips. Mushrooms clean, wash and cut into fine slices. Peel and finely dice shallot.

3. 3

   Cook the rice in boiling salted water for about 25 minutes. Cook the carrots in boiling salted water for about 10 minutes, add the leek halfway through the cooking time and cook until done. Heat the oil in a pan and fry the mushrooms, turning them until golden brown, season with salt and pepper.

4. 4

   Defrosted lobsters in hot salt water for about 8 minutes. Melt the lobster soup paste in a pan, add the shallot, fry until transparent and deglaze with 1/4 litre of water, stir in the Creme Double and Cognac and season again with salt and pepper.

5. 5

   Remove the lobster from the water, separate the tail from the hull by turning it, twist off the scissors, press the tail flat on a work surface and cut it in half lengthwise with a large, sharp knife. Remove the intestines.

6. 6

   Cut open large scissors with kitchen scissors and remove meat from the skin. Mix vegetables and mushrooms. Arrange rice, vegetables, one lobster tail half each (put back into the bowl), lobster claws and some sauce on a plate.

7. 7

   Add the rest of the sauce extra. Garnish as desired with dill and lemon wheels.

Nutrition Facts

KCAL
670 kcal

CARBS
46 g

FATS
29 g

PROTEINS
51 g