Summary

Ingredients

• 2 lobsters, each 600-800 grams
• 100 g celeriac
• 100 g leeks
• 2 shallot (s)
• 2 tablespoon sea salt, coarse
• 1 pinch caraway seeds

For the sauce:

• 100 g carrot (s)
• 1 leek
• 100 g celeriac
• 2 tomato (s)
• 3 shallot (s)
• 2 cloves garlic
• 50 ml olive oil
• 2 sprigs thyme
• 2 bay leaves
• 1 teaspoon pepper - grains
• 2 tablespoon tomato paste
• 50 ml cognac
• 300 ml white wine
• 300 ml lobster stock
• 200 ml wormwood, white
• 100 ml port wine
• 100 ml sherry
• 200 g cream
• Salt, white pepper, chilli from the mill
• 3 tablespoon whipped cream
• 2 shallot (s)
• 1 clove garlic
• 50 ml olive oil
• 200 g rice (short rain rice)
• 0.5 liter ½ fish stock or vegetable stock
• 300 ml white wine
• 100 g rocket
• Salt and pepper, black
• 60 g butter

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Instructions

1. For the cooking stock, clean (peel) the vegetables and shallots and bring to the boil with salt and caraway seeds in about 4 liters of water. Now put the lobsters upside down in the boiling water, bring to the boil, then take the pan off the stove and let the lobsters steep for another 12 minutes. Then cut up the lobsters and loosen the meat. Wash the carcasses and dry them in the oven. Chop with the meat tenderizer or mortar.
2. For the sauce, wash or peel the vegetables, shallots and garlic, clean and cut into fine cubes. Heat the oil and roast the crushed carcasses in it. Add the vegetables with the thyme and the spices to the carcasses and roast them. Add the tomato paste and flambé the sauce with cognac (even I did it :-)). Then deglaze with white wine and lobster stock and bring to the boil. Add vermouth, port wine and sherry, bring the sauce to the boil again and reduce by half. Pour in the cream and simmer the sauce again over low heat for 1 hour.
3. Now pass the sauce through a fine sieve and reduce it by half again. Then degrease and season with salt, white pepper and chilli.
4. For the rocket risotto, peel and finely dice shallots and garlic. Heat the oil and sauté the rice, shallots and garlic until translucent. Deglaze with a little stock and reduce everything, add again stock and let it boil down again, repeat this process until the stock is used up. Now stir in the white wine and cook the risotto until al dente.
5. Clean, wash and chop the rocket. Season the risotto with a little salt and pepper. Add the butter and rocket. Fold the whipped cream into the sauce. Place the lobster meat around the risotto and pour the sauce over everything or (if necessary) let the lobster warm up briefly in the sauce (just let it steep, do not boil anymore).
6. It sounds difficult and time-consuming, but it is actually very easy to do. You need half a house bar for the recipe, but be sure, it`s really worth it!