Lobster Hors doevres recipe

 

3 FISH AND SHELLFISH
Perfect cooking and very fresh fish: simple and original recipes to perfectly cook cod with milk and spicy shrimp, trout in sauce and herring seasoned with acid cream.
 
 
  1. Place 500 ml of water in the pressure cooker, the broth and vinegar.
  2. Add the onions, peeled and cut in half, and season.
  3. Boil the broth, dip the lobsters. Close the pot, wait for it to pressurize at high heat and, as soon as it rings, cook for 10 minutes. Turn heat off, allow steam to escape and open the pot. Wait for lobsters to cool.
  4. Meanwhile prepare the sauce. Place yolks in a bowl and, while beating them with a fork, add oil and lemon juice little by little. Then add the brandy and, always stirring, the ketchup and cream. Season and mix until the sauce is even.
  5. Cut the lobsters in half long ways and remove intestine and sand bag. Dice the beef and distribute it in 4 cups. Pour the prepared sauce on top and serve immediately.
-  50 ml of brandy
-  4 tbsp of ketchup
-  4 tbsp of lemon juice
-  4 tbsp of fish broth
-  2 yolks
-  2 tbsp of liquid cream
-  2 onions
-  2 live lobsters (500 g each)
-  100 ml of red wine vinegar
-   2 tbsp of extra virgin olive oil

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