lobster ‘Belle Vue’
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.
celery carrots bay leaf thyme oregano rosemary pepper and salt eggs white wine lemon juice
ingredients - info
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. 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’

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.
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lobster mayonnaise cocktail sauce sour cream tomato lettuce pepper and salt onions leek
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Belgian Cuisine and more creative cooking
celery carrots bay leaf thyme oregano rosemary pepper and salt eggs white wine lemon juice

lobster ‘belle vue’

kreeft ‘belle vue’
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.
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.
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. 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 mayonnaise cocktail sauce sour cream tomato lettuce pepper and salt onions leek
Ingredient quantities are only listed when absolutely necessary. Making the right choices when following a recipe, with your fiery passion for cooking, that's creative cooking !
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Belgian Cuisine and more creative cooking DIRECTIONS INGREDIENTS