1. Instruction: 2. Bring a large pot with the cooking broth to a high boil. Drop the live lobster head first into the pot. Turn off the stove, wait 8-10 minutes until lobster is red and tail is curled. Cool the lobster and broth by putting it together with ice into a new pot, take out all meat from the lobster, which should now be firm and white. 3. Lobster Stock: 4. Put the shell in the oven for 20 minutes at 350°F Crush the shell and place in a pot with tomato purée, bay leaves, carrot, onion, celery, and fennel seed along with allspice. Pour the water over and add salt. Bring to boil and let simmer for 30 minutes, strain, add the cream and add salt and pepper to taste. 5. Cut the lobster meat into large pieces leaving the meat from the claws intact. Mix all meat except the claws with mayo, sour cream, dill, chives, red onion and the zest from lemon. Stir carefully and add bleak roe. 6. Finely chop the red chili, cube the avocado and add olive oil, lime, salt and pepper to taste. 7. Scoop up the lobster mix onto plate, garnish with the meat from the claws, grate horseradish over, add the avocado salad and garnish with additional bleak roe and fresh dill. 8. Whip the lobster stock until bubbly and spoon some of it carefully over the plate. 9. Bon Appetit! ---------------------------------------------------------------------------
Nutrition
Ingredients
