LOBSTER WITH COGNAC & WHITE WINE





  • 1 lobster
  • 1.5 soup pots of butter
  • 1 coffee cup of oil
  • 1 large onion
  • 1 medium carrot
  • 1/5 of 1 leek white
  • 1 small celery zucchini
  •  1 clove of garlic
  • 2 cloves
  • 1 coffee pot of thyme
  • 1 bay leaf
  • 1 pinch of very hot red pepper
  • 1 soup of tomato paste
  • 3/4 cup cognac
  • 2 coffee cups white wine
  • 4 glasses of water
  • 1/2 dill
  • 1 table  spoon of cream
  • Plus 2 soup pots of butter
  • 1 coffee pot of salt

The lobster's arms are cut from the bottom, cut in half at the tail where the body splits, and the tops are cut in half along its length. Caviar and whites are set aside. They are cracked by hitting the scissors with a hammer. Then the tail part is divided into various pieces in the width of two fingers and left to one side. Olive oil, butter, finely chopped onion, carrot, leek white, celery root are put in a small saucepan and put on the fire. It is stirred for 10 minutes, left on the fire and the vegetables are roasted until they get a yellowish color. Add the lobsters cut into small pieces. Roast for 5 minutes and add cognac until the lobsters turn red. After the cognac alcohol evaporates, white wine, tomato paste, hot pepper, cloves, thyme, garlic (chopped), bay leaf, salt, 4 glasses of water are added to the pot and mixed. Cover the pot and cook it on high heat for 18-20 minutes. After cooking, the lobster pieces are taken in

to a bowl with a slotted ladle and placed on a very light fire, boiled until the water in the pot decreases and thickens, then filtered through a thick strainer. Butter should be added to this paste by mixing little by little, cream, dill and caviar and whites left to one side should be added and the pot should be taken off the fire after mixing well. The upper parts of the shells of the lobster pieces on a low fire should be cut off, then the lobster should be served with only the bottom shells and the tops neatly arranged on the plate, by pouring the prepared tomato paste hot.

ENJOY YOUR MEAL


 

Popular posts from this blog

Makdous (Syria)

Image
  18 baby eggplants 2 red peppers 3 small chili peppers 0,33 lbs walnuts 3 cloves of garlic Boil enough water in a large pot and then add the eggplants. Boil for 5-10 minutes until the eggplants are tender. After it softens, turn off the bottom and leave it in water for 10-15 minutes. Get it later. Cut off the tops of the eggplants. Then, carefully slice it lengthwise in half, like a book. Rub a little salt on the inside of each eggplant, then place them on a flat surface so that they do not touch each other and press down with a heavy object. You can place a large pan lid or the bottom of a flat plate on top of them, then put another heavy object on top. Alternatively, you can arrange them in a colander and press them down with a heavy object. With the combination of pressing and salt, this will help remove all the excess juice from the eggplant. Press and hold for several hours or even overnight to remove as much water as possible. The key is to keep them in a cool place and this...
Read more

BRAIN EGG

Image
6 eggs 4 spoons of oil 3 sheep brains 1/2 small carrot 2 sprigs of parsley 2 branches of celery 1/4 lemon 1 small onion 1/2 stale bread salt, pepper The membranes of the brains kept in cold water are peeled off. It is thrown into a container of water and set on fire. Onions, celery, carrots are sorted, washed, and thrown into the brains. After adding the juice of half a lemon and salt, they are all boiled for half an hour and left to cool in the water in which they are cooked. Six slices of half a finger thickness are cut from the bread. The size of the slices should be the size of the rim of the glass and round. Cut breads are fried in oil. 6 wide-mouthed coffee cups are lubricated with softened oil. The parsley is finely chopped. The molds are placed on a rimmed tray. The brains are cut into slices and placed on the bread, placed on the serving plate in a neat shape. Eggs and yolks are broken into the prepared molds without spoiling. Put boiling water on the tray ...
Read more

Curry (India-Thailand)

Image
The term curry comes from the Tamil word kari (sauce) and refers to a variety of dishes prepared in a thin, soup-like spicy sauce. Curry can mean two things: a casserole of curry-spiced meat, fish, or vegetables traditionally served with rice, bread, or cornmeal, or a dish flavored with curry powder or curry paste. Although curry originated in the Indian subcontinent, today it is a global dish served in Thailand, Japan, Indonesia, Malaysia, South Africa, Mauritius, Singapore, Germany, the United Kingdom and the United States. There is a wide variety of curries, as they are prepared all over the world. Creamy Ceylon curry made with coconut milk. Hot and spicy pork curry called Vindaloo. Rogan josh, a Persian curry made with meat marinated in yogurt. A stir-fried curry with precooked meat, onions and tomatoes called Jalfrezi. Known as the most spicy curry dish, the English phall made using eight chili peppers and the list goes on. In addition to being one of the most internationally accl...
Read more