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Ingredients
- 2 lobsters (400 gr, cut in half fresh and alive. Ask your fishmonger to cut them in half and crack the claws.)
- 2 tbsp soy oil
Ron: “Buy the lobsters from a quality fishmonger and ask him to cut them in half and crack the claws.”
For the sauce:
- 2 tbsp soy oil
- 50 gr shallot brunoise
- 30 gr carrot brunoise
- 40 gr celery brunoise
- ½ finely chopped red pepper
- 2 cloves of garlic
- 50 gr cognac
- Pepper and salt
- 500 ml tomato coulis
- 1 tbsp chopped flat-leaf parsley
- 1 tbsp chopped fresh tarragon
Garnish
- 4 slices of sourdough bread
- 1 clove raw garlic
- 4 tbsp olive oil
Supplies
- mixing bowls
- Crockery
- Microplane grater
- Spoons
- whisk
Prepare
- Preheat the WWOO Braaimaster.
- For the sauce: cut the vegetables nicely into even brunoise and wash them briefly, pat them dry.
- Heat the oil on the BBQ and fry the vegetables shortly (don’t let them change color).
- Deglaze the vegetables with the cognac, watch out for the flame!
- Add the tomato juice to the vegetables and reduce to the desired thickness.
- Add the chopped fresh herbs to the vegetables, and season with salt and pepper to taste.
Ron: “Delicious when served with a crispy leaf salad!”
By NHWS|2022-03-17T12:13:02+01:004 July 2019|Bites, Fish|Comments Off on Lobster by Ron Blaauw
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