How to make and garnish the Parisian lobster, a highly effective recipe for an important dinner, a refined dish with mayonnaise that requires a fair amount of skill in carrying out the various steps required.
Ingredients for 4 people
- 1 lobster of about kg. 1,200
- 200 g of shrimp tails
- 4 ripe tomatoes
- 2 boiled eggs
- 3 tablespoons of mayonnaise
- 1 black truffle
- 1 bowl of Russian salad
- 1 carrot
- 1 stalk of celery
- 1 onion
Recommended readings- Thermidore lobster, original recipe with sauce
- Stuffed cuttlefish easy to make in a pan with white wine
- Stuffed anchovies breaded and fried
- Nicoise sole: recipe with lemon
- Grilled San Pietro fish fillets in the oven
- 3 bay leaves
- 1/2 l of gelatin flavored with white wine
- a few grains of black pepper
- salt
How to prepare lobster in Paris
Lobster is a very valuable crustacean and to ensure its freshness it must be cooked still alive.
Before immersing it in boiling water, it must be tied to a lath, so that the tail does not curl during cooking.
In a large saucepan, put the water with celery, carrot, onion, bay leaves, salt and black peppercorns, then bring to a boil and dip the lobster in it.
Cook for about ten minutes, then extract the lobster and drain it.
In the same water, scald the peeled shrimp for five minutes.
Allow the lobster to cool, untie it and place it with the belly upwards and, using scissors, make 2 parallel incisions along the sides, then detach the membrane by lifting it from the tail towards the head and cut it.
Extract all the pulp in one piece.
Cut the lobster meat into many slices and arrange them on a large plate, then decorate them with thin flakes of black truffle and, with a brush, sprinkle everything with semi-liquid, partially cold gelatin.
Refrigerate then brush again with gelatin.
Place the shell of the crustacean on a tray, so that the head is very high and with the antennae stretched out.
Arrange around the tomatoes cut in half, emptied and filled with a little Russian salad.
Shell the hard-boiled eggs, cut them in half in the direction of longitude, extract the red and pass it through a sieve, then mix it with some Russian salad.
Fill the half eggs with the mixture obtained and arrange them around the lobster.
Distribute the pulp medallions on the back of the crustacean, starting from the largest, above the head, up to the smallest in the tail.
Brush the lobster meat with other jelly, and arrange the prawns, seasoned with a little mayonnaise, on the half stuffed tomatoes.
Keep in the refrigerator until ready to serve.
