2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
You will pleasantly surprise your guests if you serve them exquisite dishes prepared from lobsters. Lobster meat is tasty and tender and dietary.
It is a delicious and exquisite dish lobster in tomato-cognac sauce. You need one lobster, 2 tablespoons melted butter, 1 onion, 1 carrot, 2 cloves garlic, 40 milliliters of olive oil, 3 tablespoons quality cognac, 3 bay leaves, 200 milliliters of white dry wine, 2 tomatoes, 1 teaspoon tomato paste, salt and pepper to taste, a pinch of hot red pepper, juice of half a lemon.
Put the lobster in a deep saucepan with boiling water, in which salt and bay leaf are added. Boil the lobster for 1 minute, turn off the stove and after 3 minutes remove the pan from the heat and remove the lobster.
Once the lobster has cooled, cut the tongs and open with a sharp knife. The head is removed and the body is cut into four parts. Scrape off the creamy substance and caviar from the head, which are necessary for the sauce.
Put the butter in a pan and fry the pieces of meat removed from the tongs and the sliced lobster body for about five minutes. Onions are cut into small pieces, as well as garlic. Grate the carrots.
In another pan pour the olive oil, heat and stew the onions, garlic and carrots. Lobster meat is then added to them. Add 2 tablespoons of cognac and wine, simmer for another ten minutes while stirring.
Tomatoes are scalded, peeled and grated. Add the tomato puree and add everything to the lobster. Stir constantly while simmering for about ten minutes.
In a bowl, mix the creamy substance from the lobster head with the caviar and a little oil. Rub through a sieve and add 1 tablespoon of cognac, black pepper and cayenne pepper. Finally, add the lemon juice and pour this sauce over the dish.
The Brazilian lobster salad will also surprise your friends and family. You need avocado - 2 fruits, 1 tablespoon grated onion, 1 tablespoon finely chopped parsley, 3 teaspoons lobster meat, 1 teaspoon mustard, 6 tablespoons white dry wine, 2 teaspoons tomato paste, 1 large lettuce, 100 grams of mayonnaise.
Cut each avocado in half, remove the stone and peel and cut the fruit into slices. Add onion, parsley, mustard and wine and refrigerate for an hour.
Wash the lettuce and make a canapé of leaves on four plates. Spread the avocado pieces on top. Tomato puree is mixed with half the mayonnaise and lobster meat with the other half. Balls are formed and one ball of tomato paste and one of lobster are placed in each plate.
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