Jc Penney Beauty Salon Prices

Aragosta al Pernod

Ingredienti:

3 Aragoste (800g l'una)
100g di panna liquida
40g di burro
1 Scalogno
1 Ciuffetto di prezzemolo
1 Cucchiaio di Pernod
Sale
Pepe
Per il riso Pilaf:
1/2 Cipolla
40g di burro
250g di riso
75cl di brodo

Procedimento:

Legate le aragoste e immergetele for a minute in boiling water, not just death Take them out (do not boil), then remove the tails and cut in half lengthwise, including carapace. Melt the butter in a large pan and let it dry then add the chopped shallot with the carapace of lobsters tails down. Drizzle with cream, cover and cook for about 10 minutes. Meanwhile, divide in half and removed the coral heads, lymph, and the creamy part. Drain well tails, peel (set aside the means shells) and put them in another saucepan. In the cooking add coral and parts creamy sap, salt, pepper, add the Pernod and stir well. To the boil remove from heat and pass the sauce through a strainer, leaving drop the money on lobster tails. Heat thoroughly and add a little chopped parsley at the end. Place each half flat tail with its sauce and half shell filled with rice pilaf. For the rice pilaf you cook the chopped onion in butter, add the rice, toast and then let it pour the broth, cook in the oven for 15 minutes.