Lobster (lobster) meat is a real delicacy. It is appreciated for its special delicate taste and useful properties. Low-calorie, rich in copper, potassium, zinc, B vitamins and protein, lobster meat has a beneficial effect on the skin, strengthens the immune system, and helps prevent atherosclerosis, hypertension and cancer.
It is necessary
- For boiled lobster with sauce:
- - 4 lobsters (small).
- For the garlic sauce:
- - 1 clove of garlic;
- - ¼ glass of olive oil;
- - ¼ glass of wine vinegar;
- - 1 tsp. tarragon;
- - 1 tsp. sweet mustard;
- - salt;
- - pepper.
- For mustard yogurt sauce:
- - 2 tbsp. l. sweet mustard;
- - 2 tbsp. l. hot mustard;
- - ¼ h. L. mustard powder;
- - ¾ Art. l. mayonnaise;
- - 2 tbsp. l. natural yogurt;
- - ground red pepper.
- For lemon sauce:
- - 50 g butter;
- - 1 tbsp. l. lemon juice;
- - zest of ½ lemon;
- - ½ glass of sour cream;
- - ¼ glass of freshly ground basil;
- - 2 arrows of green onions;
- - ground black pepper;
- - salt.
- For fried lobster in ginger sauce:
- - 1 frozen lobster (about 750 g);
- - 2 onions;
- - ginger root (several plates);
- - 2/3 cup broth;
- - 2 tbsp. l. water;
- - 2 tsp corn flour;
- - 2/3 tsp salt;
- - 1/3 tsp Sahara;
- - a pinch of ground black pepper;
- - 2 tbsp. l. sesame oil;
- - olive oil.
Instructions
Step 1
Boiled lobster with sauce
Thaw the frozen lobster at room temperature. If you purchased live lobsters, use rubber bands to secure the claws and rinse the lobsters thoroughly with a brush. Pour clean water into a large saucepan and bring to a boil. Add salt (2 tablespoons per liter of water) and gently dip the lobsters head down into the boiling water. Place the lid on the pot and simmer the lobster for 15 to 30 minutes (depending on the weight of the lobster). Do not remove the finished lobster immediately from the pan, leave them in the broth to cool for 10 minutes. Then remove the lobsters, pat dry with a paper towel, place on a large platter and serve with 3 sauces.
Step 2
Garlic Sause
Combine olive oil with wine vinegar and tarragon. Add half a teaspoon of salt, 1 teaspoon of sweet mustard, ground black pepper to taste, and a clove of garlic pressed through a press. Mix all components thoroughly, cover with a lid and put in the refrigerator for 30-40 minutes before serving.
Step 3
Mustard sauce with yogurt
Mix natural (no additives) yogurt with mayonnaise, add a little ground red pepper, hot and sweet mustard, and mustard powder. Beat everything until smooth, tighten the saucepan with cling film or cover and refrigerate for half an hour.
Step 4
Lemon sauce
Wash green onions with basil, dry and chop finely. Peel and crush a couple of garlic cloves in a mortar or press. Melt the butter in a small ladle, add chopped herbs and garlic and simmer for a couple of minutes with continuous stirring. Then remove the mixture from heat, pour in sour cream and lemon juice, add zest and a little red pepper. Mix everything thoroughly, cover the dishes with a lid and cool the prepared sauce.
Step 5
Fried lobster in ginger sauce
Thaw the lobster in cold water or at room temperature. Then use kitchen scissors to cut the shell and remove the meat from the neck (tail). Rinse it very thoroughly under running water, dry it with a napkin and cut it into small slices. Then sprinkle the cornmeal on the lobster pieces and fry in well-heated olive oil in a skillet. Add 3-4 slices of ginger, peeled and chopped onions, a couple tablespoons of sesame oil, salt, sugar and ground pepper. Mix well, add the boiled lobster broth and simmer over medium heat for 5 minutes. Dissolve 1 teaspoon of cornmeal in 2 tablespoons of water. While stirring, add the mixture to the sauce and immediately remove the cooked lobster from the heat.
