Cook the chestnuts peeled in little water and let them cool well.
 2 Diners |  30m |  Main |  Diping Plato |
| Ingredients to make baked lobster: |
| 1 Cooked red lobster unit 100 grams of butter 100 grams of peeled chestnuts ½ cup of white wine 15 grams of pelada almond ½ cup of cream 2 tablespoons of flour dessert 15 grams of peeled pinions 1 tablespoon Lemon juice soup 1 tablespoon of consommé powder 1 tablespoon of sugar 40 grams of gruyere cheese 1 tablespoon of English sauce wordester 1 pinch of white pepper white pepper |
| ADDITIONAL CHARACTERISTICS: expensive cost, ideal accompany with white wine, |
Ingredients to make baked lobster:
2. Split the lobster in two parts along, careful not to disintegrate the shell.
3. Remove the meat, pushing the white from the spongy parts, the yellowish or blackishness that must be discarded, as well as the intestines that are in venous form.
4. Wash the interior of the shell very well, dry it and grease it with part of the butter.
5. Cut the white meat into not very small paintings and sauté them (fry over high heat for a short time) in the rest of the butter, remove from fat and spray them with lemon juice.
6. Blend the wine, chestnuts, almonds and pinions.
7. In the butter in which the lobster is skipped, fry the flour without browning, adding the wine with pins, chestnuts and liquefied almonds and moving to form a paste seasoning with the consommé and pepper.
8. Remove from heat and add the cream, English sauce and sugar.
9. Add the lobster meat, carefully so as not to disintegrate it.
10. Fill the two halves of shell with this mixture.
11. Cover with grated cheese.
12. Bake for fifteen minutes and go for an instant to the grill to gratine.
13. (It is suggested to serve with Romanite salad, chopped pineapple, cherries to the marrasquino, salt, pepper and oil.)
