Roasted Lobster with Bourbon Vanilla BrothTheWorldWideGourmet.com
Total time: 15 to 30 min
Preparation time: 10 minutes
Cooking time: Very quick
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:124.1 kcal
Proteins:14.4 g
Fats:3.6 g
Carbohydrate:7.5 g
Fibers:0.9 g
Sugar:0.5 g
Cholesterol:74.3 mg
Sodium:239.3 mg
Calcium:63.8 mg
Energy:884 kcal
Proteins:102.8 g
Fats:25.9 g
Carbohydrate:53.1 g
Fibers:6.6 g
Sugar:3.9 g
Cholesterol:528.8 mg
Sodium:1703.8 mg
Calcium:454 mg
SIMILAR RECIPES
Lobster with Vanilla
Breton Lobster with Green Apple Jus, Parsley Root, Almonds, Hazelnuts and Cinnamon
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
4
x
500
g
lobsters
2
carrots
white part of 1 small leek
1
stalk of celery
1
fennel bulb
2
french shallots
100
g
butter
200
ml
white wine
1
bourbon vanilla bean
METHOD
- Make a court bouillon: finely chop the carrots, leek, celery, fennel and shallots.
- Add 500 ml (2 cups) water and the white wine, salt, pepper and tapioca. Cook for 20 minutes and then infuse with the vanilla bean (do not boil).
- Cut the lobsters in half, place them in a hot pan to colour and then put into the oven for 7 minutes. Remove from the oven and remove the flesh from the shell.
- Place the lobster in the centre of deep plates. Spoon the court bouillon, into which you have whisked the butter, over top and arrange the lobster meat around the shell.
SOMMELIER
A white Bordeaux such as Graves, Château Raoul blanc
