First make the broth. Let the chopped onion, leek, celery and
carrot boil for about 20 minutes together with the herb cluster
of bay leaves, thyme, oregano and rosemary. Add white wine
and a splash of lemon juice. Season with salt and pepper. Let
it go for a while.
pepper and salt
Bring to the boil again and add the lobsters. Cook for eight
minutes for a small size and up to 12 minutes for the largest
Remove them from the cooking liquid and let cool to lukewarm.
Then cut them in half lengthways, remove the gunk and break
the shears, without removing the armor.
Arrange on a dinner plate on a bed of lettuce, with tomato
slices, onion slices, possibly some cucumber slices, hard-
boiled eggs and a cocktail sauce.
That is a mixture of mayonnaise, ketchup and possibly a dash
of whiskey. Here this sauce was upgraded with a few
tablespoons of sour cream.
lobster ‘Belle Vue’
ingredients - info
pepper and salt
Look at it like this. Question one: do you want to eat
lobster or not? Yes? OK, continue. Question two: do you
like rubber? No? OK. Then never opt for frozen lobster.
Question three: you're creeped out by the idea of tipping
the critters alive into boiling suds? Yes, OK. Then opt for
freshly cooked lobster to order. But then with the shortest
possible time between pickup and serving.
Cooking the lobsters yourself "à la minute" is the way to
get the best result. Then you can serve them really
lukewarm in this "Belle Vue" preparation. A tip: You can
kill them in advance by stabbing them in the head, just
before they enter the water.