Pear and blue skimmed lobster is a variation I have come up with of the French recipe "lobster thermidor". It is suitable both as an appetizer and as a main course, depending on how much lobster you calculate for each one. The recipe is suitable for 4 pers as an appetizer or 2 pers as a main course.
2 hummer
1 shallot, finely chopped
1.5 dl cream
1 tablespoon butter
2 egg yolks
2 ss Creme Fraiche
1/4 tsp cayenne pepper
1 handful dill, finely chopped
1 dl grated parmesan
100 g blue cheese
2 bulbs, peeled and divided into small cubes
Salt and pepper
Lemon or lime for serving
Ev. lol
Divide the lobster in half. Remove the pope and intestine. If you buy lobster on Meny, they will help you with this. Remove the meat from the body and claws and divide it into cubes, before putting it back in the shell.
Saute the onion in the butter until glossy. Add the cheeses, crème fraiche and cream and bring to a boil. When it almost boils, the yolks are quickly stirred in. After this, it must not boil. Stir dill and pear and season with salt and pepper.
Place the lobsters in a baking dish and spread the sauce over. Gratinated in the middle of the oven at 220 degrees until the surface is golden.
Served with a lemon zest or lime and fresh loaf.
If you want to subscribe to news from the blog, you can sign up by sending us your e-mail address here. The newsletter is completely free.
You can also follow the blog on Facebook .