L A G S T A - Bouillon Sauce

L A G S T A - Bouillon Sauce


L Large lobster, with carcass


Bouillon court sauce

L glass of water
L glass of dry white wine or white vinegar
L teaspoon of salt, or to taste
L red pepper (coffee) spoon finger of seeded mince, or pepper sauce to taste
L teaspoon grated ginger
L packet of parsley and chives
L celery stalk (celery)
L garlic only white part
14 blackheads from India
L whole large onion
L medium thin-sliced ​​carrot
L bay leaf
L pinch of grated nutmeg (optional)

How to Prepare the Lobster:

Wash the lobster well, remove the green gut that is in the center of the body of the crustacean.

Before cooking tie the paws and the tail, with string
Remove the carcass after cooking in the sauce.


Cook the lobster in the bouillon court sauce.

The amount of water is the same as dry white wine, it can not be changed, then add the onion, already stuck the Indian carnations, and the rest of the ingredients, the packet of parsley, pepper, carrot, celery, garlic Pore, bay leaf, nutmeg, ginger.

Cook the lobster in the indicated sauce, for 30 minutes.
Leave to cool, in the sauce itself. Then remove the


Lobster Filling:

3 cooked egg yolks
3 large heads of lettuce cabbage
L cup of green chopped olives
1 cup chopped parsley
½ cup chopped chives
L cup of (tea) finely chopped celery
L cup of pickled chopped mint tea
1 cup of mayonnaise, or yogurt
L cup of (coffee) olive oil or to taste
L cup of (coffee) vinegar
½ fingered seedless finger pepper
1 tablespoon of capers
Add the chopped lobster, along with the stuffing.

How to Prepare the Salad:

To prepare the salad, add 3 heads of lettuce, finely chopped.
The yolks are cooked and passed in fine sieve or juicer.
Add chopped olives, chopped pickles, olive oil, vinegar and pepper, celery
Chopped, parsley and chives
3 tablespoons mayonnaise or yogurt sauce


Place the stuffing on the lobster shell.

To serve:


Arrange the lobster in the center of a platter, and turn into finely chopped lettuce, carrot grated in the thick drain.
Garnish with cherry tomatoes and mint leaves, and large black olives cut in half.