Lobster Filling Souce

L A L A S T - Bouillon Sauce

l large lobster , with housing

Dressing court bouillon
l cup waterl cup dry white wine or white vinegarl teaspoon ( tsp ) salt , or to tastel tablespoon ( coffee ) red pepper seeded lady finger prick , or hot sauce to tastel teaspoon ( tsp ) grated gingerl bunch of parsley and chivesl stalk celery ( celery )l leek14 cloves of Indial whole large onionl medium carrot , thinly slicedl bay leafl pinch of nutmeg grated ( optional)
How to Prepare the lobster :
Wash the lobster , remove the green tripe that is in the center of the body of the crustacean .
Before cooking the tie legs and tail , with stringRemove the carcass after cooked in sauce .

Cooking lobster in court bouillon sauce .
The amount of water is the same dry white wine , can not be changed , then add the onion , cloves India has spiky the bunch of parsley , pepper , carrot , celery , leek , bay leaf to nutmeg , the ginger .
Cooking lobster sauce Indicated , for 30 minutes .Let cool , in the gravy . Then remove the carcass

Lobster Filling Souce
:3 yolks cooked3 large brains cabbage lettucel cup ( tea ) of chopped green olivesl cup ( tea ) of chopped parsley½ cup ( tea ) of chopped chivesl cup ( tea ) and choosy chopped celeryl cup ( tea ) and choosy chopped pickles1 cup ( tea ) of mayonnaise or yogurtl cup ( coffee ) or olive oil to tastel cup ( coffee ) vinegarl / 2 lady finger chili chopped without seeds1 spoon ( soup ) of capersAdd the chopped lobster .
How to Prepare the salad :
To prepare the salad , combine lettuce 3 brains , sliced ​​thinly .
Baked and passed gems in fine sieve or juicer .
Add chopped olives , chopped pickles , oil , vinegar and pepper , celery
minced parsley and chives
3 tablespoons mayonnaise or yogurt sauce

Put the filling into the shell of the lobster .
To Serve :

Arrange the lobster in the center of the platter , and around lettuce chopped , grated carrots in the large drain .
Garnish with cherry tomatoes and mint leaves , and large black olives cut in half .