Preparation – Lobster head first in the boiling fish broth form and approx. 10 min en poach – remove tail and claw meat – lobster legs for garnish put aside – carrots and celery carefully clean, cut away the ends of the stalks and cut into fine matignon – shallots chop finely – tarragon and chervil rinse, pluck and chop finely – cut out fleurons, brush with egg yolk and bake Preparation – Sauté matignon and shallots in butter until soft – Add lobster carcasses and continue to steam for 5 min – Flame with cognac – Add Noilly-Prat and fish stock and reduce by half – Add cream and cook for 15 min, remove carcasses – Strain through a fine sieve – Reduce to desired thickness – Cut lobster meat into pieces and heat in sauce – Serve lobster meat – Pour sauce with butter, add chervil and tarragon, season to taste and serve.
add, season and over the lobster meat form – With Fleurons and
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