A L L S T O A - M L H B O U I L L N

A L L S T O A - M L H B O U I L L N

l large lobster, with housing


Court bouillon sauce

l cup of water
l cup dry white wine or white vinegar
l teaspoon (tsp) salt, or to taste
l tablespoon (coffee) or (tsp) red pepper without seeds lady finger prick, or hot pepper sauce to taste
l teaspoon (tsp) grated ginger
l bunch of parsley and chives
l stalk celery (celery)
l leek
14 cloves of India
l whole large onion
l medium carrot, thinly sliced
l bay leaf
l pinch of grated nutmeg (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 tie the legs and tail, with string
Remove 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, has spiky cloves of India the bunch of parsley, pepper, carrot, celery, leek bay leaf walnut -moscada, the ginger.

Cooking lobster sauce indicated, for 30 minutes.
Let cool in the gravy. Then remove the carcass


Filling the Lobster:

3 cooked yolks
3 large brains cabbage lettuce
l cup (tsp) chopped green olives
l cup (tsp) chopped parsley
½ cup (tea) of chopped chives
l cup (tea) as well niggling chopped celery
l cup (tea) as well niggling chopped pickles
1 cup (tea) of mayonnaise or yogurt
l cup of (coffee) olive oil or to taste
l cup of (coffee) vinegar
Pepper ½ finger girl without seeds, chopped
1 tbsp (tablespoons) capers
Add chopped lobster.

How to Prepare the Filling:

To prepare the filling, combine 3 brains lettuce, sliced thinly.
Cooked and passed gems in fine sieve or ricer.
Add chopped olives, chopped pickles, oil, vinegar and pepper, celery
minced parsley and chives
3 tablespoons mayonnaise sauce or yogurt
After all the ingredients mixed Fill the Lobster
Put the filling into the shell of the lobster.

To Serve:


Arrange the lobster in the center of a serving platter, and around chopped lettuce, grated carrots in the large drain.

Garnish with cherry tomatoes and mint leaves, and large black olives cut in half.