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.
court broth: onion leek celery carrot laurel thyme oregano rosemary pepper and salt white wine lemon juice
Belgian Cuisine

taste and tradition

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 ones. 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. Dress on a dinner plate on a bed of lettuce, with tomato slices, onion chips, cucumber slices, mayonnaise and cocktail sauce.

lobster ‘Belle Vue’

lobster mayonnaise cocktail sauce tomato lettuce onion pepper and salt
Creative Cooking the fiery passion
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.
court broth: onion leek celery carrot laurel thyme oregano rosemary pepper and salt white wine lemon juice
Creative Cooking the fiery passion menu privacy policy
Ingredients Directions
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 ones. 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. Dress on a dinner plate on a bed of lettuce, with tomato slices, onion chips, cucumber slices, mayonnaise and cocktail sauce.
Belgian Cuisine taste and tradition

lobster ‘belle vue’

lobster mayonnaise cocktail sauce tomato lettuce onion pepper and salt