Ingredients
Hint:
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Betty Bossi Koch-Center
kochen@bettybossi.ch
Pepper puree
Lobster
How it's done
Pepper puree
Heat the oil in a pan, add the chillies, onion and garlic, sauté for approx. 1 min. Add cane sugar, caramelize until light brown, add sherry and reduce completely. Add the vegetable stock, simmer without a lid over a low heat for approx. 10 mins. until the liquid has reduced completely, season, add the olive oil and purée until smooth. Add vanilla seeds, mix, cover and set aside.
Lobster
Cut the lobster in half lengthwise and slide the reserved vanilla pod between the shell and the lobster meat, season. Heat the olive oil in a pan, fry the lobster for approx. 7 mins., turning it repeatedly.
| Serve: | Serve the pepper puree on two plates, remove half of the lobster tails from the shell, arrange on the puree and serve with rocket. |
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