Pear- and blue-skimmed lobster

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.



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