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🍽️ Lobster in creamy pepper sauce

285 kcal · 30 min · 4 servings

Ingredients

• 1 lobster (approx. 600 g)
• 2 shallots
• 1 clove of garlic
• 1 yellow bell pepper
• 125 ml chicken broth
• 1 pinch salt
• pepper (from the mill)
• 80 g whipping cream
• tarragon leaves (for garnish)

Instructions

1. 1. Bring a large pot of salted water to a boil.
2. 2. Carefully place the lobster head into the boiling water.
3. 3. Reduce the heat and let the head cook for about 15 minutes.
4. 4. Remove the head and let it cool down.
5. 5. Wash the peppers thoroughly.
6. 6. Remove the stem and cut the peppers in half.
7. 7. Remove the seeds and all white inner membranes.
8. 8. Roughly chop the peppers.
9. 9. Peel the shallots.
10. 10. Finely chop the shallots.
11. 11. Heat olive oil in a pan.
12. 12. Sauté the shallots in the hot oil until translucent.
13. 13. Press the garlic directly into the pan.
14. 14. Add the chopped peppers.
15. 15. Fry the peppers briefly.
16. 16. Deglaze the mixture with broth.
17. 17. Let the sauce simmer covered for about 15 minutes.
18. 18. Remove the pan from the heat.
19. 19. Puree the sauce until smooth.
20. 20. Strain the sauce through a fine mesh sieve.
21. 21. Season the sauce with salt and pepper.
22. 22. Let the sauce cool down.
23. 23. Mix the cream into the cooled sauce using a hand blender.
24. 24. Distribute the sauce onto the plates.
25. 25. Extract the meat from the lobster.
26. 26. Arrange the lobster meat and claws on the plates.
27. 27. Garnish the dish with tarragon.

Nutrition per serving

• kcal: 285
• Protein: 33 g · Fett/Fat: 14 g · Carbs: 7 g