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


 

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