First make the broth. Let the chopped onion, leek, celery and
carrot boil for about 20 minutes together with the herb cluster
of bay leaves, thyme, oregano and rosemary. Add white wine
and a splash of lemon juice. Season with salt and pepper. Let
it go for a while.
celery
carrots
bay leaf
thyme
oregano
rosemary
pepper and salt
eggs
white wine
lemon juice
Bring to the boil again and add the lobsters. Cook for eight
minutes for a small size and up to 12 minutes for the largest
ones.
Remove them from the cooking liquid and let cool to lukewarm.
Then cut them in half lengthways, remove the gunk and break
the shears, without removing the armor.
Arrange on a dinner plate on a bed of lettuce, with tomato
slices, onion slices, possibly some cucumber slices, hard-
boiled eggs and a cocktail sauce.
That is a mixture of mayonnaise, ketchup and possibly a dash
of whiskey. Here this sauce was upgraded with a few
tablespoons of sour cream.
lobster ‘Belle Vue’
ingredients - info
lobster
mayonnaise
cocktail sauce
sour cream
tomato
lettuce
pepper and salt
onions
leek
Look at it like this. Question one: do you want to eat
lobster or not? Yes? OK, continue. Question two: do you
like rubber? No? OK. Then never opt for frozen lobster.
Question three: you're creeped out by the idea of tipping
the critters alive into boiling suds? Yes, OK. Then opt for
freshly cooked lobster to order. But then with the shortest
possible time between pickup and serving.
Cooking the lobsters yourself "à la minute" is the way to
get the best result. Then you can serve them really
lukewarm in this "Belle Vue" preparation. A tip: You can
kill them in advance by stabbing them in the head, just
before they enter the water.
celery
carrots
bay leaf
thyme
oregano
rosemary
pepper and salt
eggs
white wine
lemon juice
lobster ‘belle vue’
ingredients - info
lobster
mayonnaise
cocktail sauce
sour cream
tomato
lettuce
pepper and salt
onion
leek
Look at it like this. Question one: do you
want to eat lobster or not? Yes? OK,
continue. Question two: do you like rubber?
No? OK. Then never opt for frozen lobster.
Question three: you're creeped out by the
idea of tipping the critters alive into boiling
suds? Yes, OK. Then opt for freshly cooked
lobster to order. But then with the shortest
possible time between pickup and serving.
Cooking the lobsters yourself "à la minute"
is the way to get the best result. Then you
can serve them really lukewarm in this
"Belle Vue" preparation. A tip: You can kill
them in advance by stabbing them in the
head, just before they enter the water.
First make the broth. Let the chopped onion,
leek, celery and carrot boil for about 20 minutes
together with the herb cluster of bay leaves,
thyme, oregano and rosemary. Add white wine
and a splash of lemon juice. Season with salt
and pepper. Let it go for a while.
Bring to the boil again and add the lobsters.
Cook for eight minutes for a small size and up
to 12 minutes for the largest ones.
Remove them from the cooking liquid and let
cool to lukewarm. Then cut them in half
lengthways, remove the gunk and break the
shears, without removing the armor.
Arrange on a dinner plate on a bed of lettuce,
with tomato slices, onion slices, possibly some
cucumber slices, hard-boiled eggs and a
cocktail sauce.
That is a mixture of mayonnaise, ketchup and
possibly a dash of whiskey. Here this sauce
was upgraded with a few tablespoons of sour
cream.
