Lobster with pea puree
35 min
Total Time
25 min
Cooking Time
10 min
Preperation Time
Ingredients
| 2 | Lobster approx. 800 g, frozen |
| 2 tsp | sea salt |
| 1 tbsp | butter |
| 300 g | Floury potatoes |
| 1 clove of garlic | |
| 200 ml | Vegetable broth |
| 1 tbsp | butter |
| 1 | Bay leaf |
| 300 g | Frozen peas |
| 1 tbsp | butter |
| Pepper | |
| Salt |
Instructions
Step 1 of 5:
Thaw the frozen lobsters in the refrigerator overnight. After thawing, wash and pat dry.
Step 2 of 5:
First, wash the potatoes, peel them, and cut them into large pieces. Peel the garlic clove, cut it into thin slices, and then sauté in butter. Add the potato pieces to the garlic and sauté briefly. Deglaze with vegetable broth and salt to taste. Add the bay leaf and cook covered over medium heat for about 20 minutes. Add peas and butter about 5 minutes before the end of the cooking time.
Step 3 of 5:
Puree the vegetables very finely, season with pepper, and keep warm.
Step 4 of 5:
If the lobsters are not pre-cooked, cook them in boiling salted water for about 8 minutes. Then immediately shock them in ice water. Afterward, halve the lobsters lengthwise with a large knife and remove the intestine, separate the claws, and extract the meat and lobster tail.
Step 5 of 5:
Gently warm the extracted lobster meat in butter. Arrange the lobster tails cut-side down on preheated plates and place the lobster claws next to them. Finally, artfully arrange the pea puree next to them and serve immediately.
