Ingredients
2 large lobsters, live or thawed, raw
1 sachet of courtbouillon to infuse
1 lemon green
1 tablespoon of olive oil
1 tablespoon (s) of rapeseed oil
1 tablespoon (s) of hazelnut oil
1 West Indian pepper
5 stems of coriander
1 bunch of spring onions
1 garlic clove
PREPERATION
1. Defrost the lobsters the day before, in the fridge, if they are frozen.
2. Cut them in half lengthwise. Immerse them for 5 minutes in simmering water, with the addition of the broth.
3. Drain them and cut them in half.
4. Arrange them on a baking dish, shell towards the bottom of the dish. Secure them with foil or coarse salt. Preheat the broiler to maximum temperature.
5. Rinse the cilantro and the spring onions, then chop them.
6. Peel and chop the garlic.
7. Cut the chilli in half.
8. Combine the herbs, chilli, garlic, lime juice, rapeseed and hazelnut oils in a bowl. Add salt and pepper.
9. Brush the lobster flesh with a very little olive oil. Place the lobsters under the grill for 10 minutes and serve hot, with the sauce.
Source: Elle France, Elle-a-Table
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