Lobster with Lemon Butter

Rating: 4.67 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Finely grate half of the lemon peel and set aside. Thickly peel the lemon, remove the fillets, cut into fine cubes. Squeeze 1 tbsp juice from the residue of the lemon, set aside.

Sauté shallots and garlic in 25 g butter. Add fish stock and white wine and reduce to 1/4.

3. slide lobsters in order, heads first, into sufficiently bubbling salted water, making sure water ever bubbles heartily. Repeatedly bring water to a boil, stew lobsters in open saucepan at low temperature for 10-12 min. Remove lobsters, cool a little and carve as follows: Separate the lobster claws and tail from the body with twisting movements (photo 1).Cut the lobster tail in half lengthwise, remove the intestines, place the meat repeatedly in the shell (photo 2). Separate the joints from the claws, cut joints with scissors on the outside (photo 3).

Bend the joints apart using a kitchen towel, release the meat (photo 4). Pull off the scissor fingers upwards, leaving the chitin leaf on the carapace (photo 5). Place the claws and claw fingers each upright, tap with a heavy kitchen knife, detach meat (photo 6). Cover the lobster meat and keep warm.

4. bring the stock to the boil repeatedly. Gradually whisk in the remaining cold butter in small pieces into the stock, so that

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