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Lobster Casserole with Mini Vegetables and Roe Sauce

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Lobster Casserole with Mini Vegetables and Roe Sauce

Ingredients

  • 2 lobsters

  • 100 ml extra virgin olive oil

  • 50 ml dry white wine

  • 200 ml crème fraîche

  • 1 Yukon gold potato

  • 4 mini carrots

  • 4 mini fennels

  • 4 white asparagus

  • 4 green asparagus

  • 50 g butter

  • 1lb Thyme

  • 1lb Bay leaves

Preparation

  1. 1. In a large pot bring the (female) lobsters and salted water to a boil.

  2. 2. Slice Potatoes and cut lobsters into chuncks after removing roe and set aside.

  3. 3. Heat Evoo in a frying pan

  4. 4. then sauté lobster pieces, potatoes with thyme and bay leaves.

  5. 5. Salt and pepper

  6. 6. Remove lobster and potatoes from pan and deglaze sauce with white wine, slowly add crème fraiche and roe which turns sauce red.

  7. 7. Steam or boil remaining veggies until tender and keep them warm.

  8. 8. Remove lobster and potatoes from pan and deglaze sauce with white wine, slowly add crème fraiche and roe which turns sauce red.

  9. 9. Stir and adjust seasoning then salt and pepper.

  10. 10. Finally, place lobster(s) and veggies in a deep dish

  11. 11. Cover with sauce

  12. 12. Garnish with fennel, chives or your choice of herbs!

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