Classic Lobster
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 lobster, (800 to 000g)
- 3 liters water
- 2 tablespoon salt
- 4 shallot (s)
- 10 grains pepper
- 1 tablespoon caraway seeds
- Dill flowers
Print Recipe
Pin Recipe Instructions
- This recipe calls for a FRESH, i.e. live, lobster, which when you buy it is best recognized by its lively movement and curved tail.
- Hold the lobster by the back and brush thoroughly in cold water. Do not remove the rubber rings that hold the scissors together.
- Bring the water to the boil with the salt, the peeled and quartered shallots, the pepper and the caraway seeds. So that the lobster is killed as quickly and gently as possible, it is pushed head first into the boiling water. Bring to the boil again briefly and then let it stand (no longer boil).
- Cooking time: for the first 500g approx. 10 minutes, for each additional 500g another 5 minutes longer. The shell of the lobster turns red on the outside.
- Take out the lobster, drain, remove the rubber rings from the scissors and serve with baguette and sauces.
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