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Recipe : *** Sautéed Lobster in Anchovy Sauce

Sautéed Lobster in Anchovy Sauce
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Course:
Appetizer

Practical information

  • Prep time
    30 min
  • Cooking
    30 min
  • Ready in
    1 h
  • Difficulty
    Easy
  • Price
    High budget
  • Rate:
             

Categories

Recipe's Ingredients

  Quantities for people → Recalculate
  • 4 anchovy fillets in soy oil
  • 1 egg yolk
  • ¼ teaspoons garlic
  • 3 kg lobster
  • 1.7 kg mini artichokes
  • 50 g tarragon
  • 1 kg small potatoes
  • 200 g arugula
  • 50 g unsalted butter
  • 1.2 l olive oil
  • 650 ml white stock
  • 120 ml lemon juice
  • 200 ml peanut oil

  • Recipe preparation steps

  • 1
    Cook and shell the lobsters. Cut the lobster tails into medallions.
  • 2
    Peel the little potatoes, cut them into halves or quarters and give an initial cooking in oil.
  • 3
    Turn the artichokes, leaving on the stems; quarter them and cook in olive oil, 60 g lemon juice and 500 ml white stock. Reserve 4 raw pieces, slice them thinly and fry them.
  • 4
    Sauté the potatoes and artichokes in olive oil until lightly colored; add the lobster and butter and finish with chopped tarragon.
  • 5
    Anchoiade Sauce and Presentation: Place into a blender in order egg yolk, garlic, anchovy, 150 ml white stock, peanut oil and 1000 ml olive oil and 60 g lemon juice. Season.
  • 6
    In the center of the plate, place the sautéed lobster, potato and artichoke with a ribbon of sauce around, the dressed arugula and olive oil on top, and then the artichoke chips.
  • 7
    For garnish: 2 chive spears, half a lobster head cut on a bias and olive oil.
  • Ready !



 

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