Remove all the lobster meat, cut in squares and keep it.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Medium | 🤯 Diverse |
| Ingredients to make lobster cream: |
| 500 grams of cooked lobster 3 tablespoons of butter 1 onion unit cut in juliana 1 cut stem unit cut 2 tablespoons of wheat flour 2½ cups of milk (600 milliliters) 1 pinch of pepper of pepper cayena 1 pinch of salt 1 pinch of freshly ground black pepper 2 units of egg yolks ¾ cup of cream 2 tablespoons of brandy 2 tablespoons of somerras dry 1 caviar jar to decorate small |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make lobster cream:
2. Put the shell in the preheated, moderate oven, for 20 minutes to dry.
3. machaque the shell as finely as possible.
4. 2. In a saucepan melts the butter, adding the shell, onion and celery.
5. tape and cook for 20 minutes over very low heat, being careful not to burn.
6. 3. stirring incorporate the flour and cook for 1 minute.
7. Apart from the fire and add the milk, a little cayenne, salt and pepper to taste.
8. 3. Put on low heat and cueza for 20 minutes.
9. Ball the sauce through a double piece of fabric and put it again in the saucepan.
10. Bata the egg yolks together with cream, adding a bucket of soup and pour the mixture into the saucepan.
11. Turning it, reheated over low heat until it thickens slightly, but without boiling.
12. 4. Add the lobster meat, brandy (if used) and Jerez.
13. Rectify the seasoning, overheating the soup if necessary and serve in hot dishes decorating with 1 tablespoon of caviar substitute if you want. Oven temperature: 180º C, 350º F
