Ingredients:
1 onion 1 carrot 1 celery
2 bay leaves 1 lemon (juice) 1 Lobster
ii 1200g
50g butter 1 / 2 cup dry white wine Sale Pepe
2 tablespoons flour 1 / 2 cup cream
Method: First prepare the
court-Buillon network in which the lobster is cooking: Pour about three liters of water in a saucepan, add all the vegetables cleaned and chopped, bay leaves and lemon juice, put to fire and when the liquid has reached ' boiling, continue to boil for 10 minutes. Meanwhile, after washing, predispose the lobster for cooking. After 10 minutes set, dip the lobster in court-bouillon and cook for 30 minutes, then remove it from pan, let cool, then gently slit in the ventral part and extract the meat, trying not to break it. Cut the lobster meat into slices about 1 cm high. Put on a pan with butter and slices Lie down lobster, and when they are golden brown, moisten with white wine, salt and pepper. Let the wine evaporate, then remove the lobster from the sauce and tied the gravy with flour, mixing carefully to avoid lumps. Stir in the cream and let it thicken a little by a very low heat, stirring constantly. Arrange the slices of lobster in a baking dish, cover with the sauce and place in hot oven for 5 minutes. Serve with cream'Aragosta 'hot, directly into the pan.
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