Lobster "petit pagaille"

Description

Here again, will show you the recipe of the lobster. Found the recipe online, but altered it as I didn't have the required spices. It turned out delicious! The name of the dish did not change, as it replaced a little. I understand that lobster is an unusual product, but suddenly you meet him.

Ingredients

Lobster

6 piece
Butter

100 g
Dry white wine

100 ml
Vanilla

0.5 piece
Saffron

0.5 tsp
Lemon

1 piece
Broth

100 ml
The Apium graveolens Dulce

2 piece
Bay leaf

4 piece
Black pepper

0.25 tsp
Coriander

0.25 coup

Cooking

So, let's begin. Take these beautiful and wash well.

In a large pot boil salted water. Count 175 gr of salt for 2 - 2.5 liters of water. Put it in the celery and Bay leaf.

Put the lobsters into the water, cover and again bring to a low simmer. Boil the lobster, take 12-15 min for the first 500 g of lobster meat and 10 min for additional 500 g. remove the lobster from the pan and cool. As I they were small, it took me 10 min.

Further cutting. Take the lobster in your hand and Unscrew the tail from the head.

The head is delayed, take the scissors and cut the top of the soft membranous part of the shell in the middle.

And do the same thing with her edges.

Then the meat is very easily removed from the shell. Shell leave for decoration.

Now we take our head, cut around the abdomen.

Get it and put it in a bowl. Little legs Unscrew and put back the same.

Now prepare the sauce – take our shells, break them into pieces.

Now fry the shells with the legs in the butter, add the wine and upriver half.

Add the vanilla, juice of one lemon. Pour over the chicken broth. Simmer until then, until the level of broth is reduced by 1/3.

I have concentrated not so much, so they decided to put the fresh coriander. Strain the stock through a sieve, the mass should be homogeneous.

Now that the coriander was in mass, I evaporated to the desired consistency and a bit of pepper black pepper.

In a large pan, quickly fry the tail meat and claws in butter, sprinkled with saffron!

Feeding tail meat and claws on a hot plate, drizzled with sauce. The dish is very rich, so it is best to submit just with a glass of wine! VERY GOOD APPETITE!!!!!

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