Roasted lobster with sabayon champagne
| Preparation Time : 20 min Cook time : 30 min Servings : 4 |
 |
Ingredients
| 2 | lobsters females (of 500 g) |
| 60 g | butter salted |
| Deicing salt | |
| Salt Fleur | |
| Pepper of the mill | |
| For sabayon with champagne : | |
| 100 g | soft butter |
| 2 | branches of tarragon |
| 3 | eggs |
| 5 cl | raw champagne |
| 1 cs | lemon juice |
| With the taste | salt and pepper |
Preparation
The lobster :
- Put the furnace in position grill.
- Carry salt water to the deicing salt to boiling, to scald lobsters there 3 minutes. To withdraw.
- Place on the belly on a board to cut out. Using a broad blade knife, to cut them into two of the head towards the tail.
- Have in a dish the furnace and to strew their flesh with pieces of salted butter. To pepper.
- Place lobsters 5 minutes under the grill of the furnace (to take care that they do not burn but gild). To sprinkle with their juice with semi-cooking. To maintain with the covered aluminum foil heat (in order to prevent that they do not desiccate).
For sabayon :
- Clarify soft butter.
- Wash and thin out the leaves of tarragon.
- Separate the yellows from the egg whites.
- In a salad bowl, to deposit the yellows, to pour champagne and the juice of lemon. To mix.
- Cook with the bain-marie without ceasing whipping until the mixture thickens and becomes consistent.
- Out it fire, to incorporate clarified butter. To add tarragon, to season.
Raising :
- Place a half of lobster strewn with salt flower in each plate.
- Accompany by sabayon to champagne.
PRINT