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Norway lobster with avocado cream

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Norway lobster with avocado cream

1dlSour cream 18%
1cloveCrushed garlic (or more to taste)
1Shredded shallots
2Hard boiled eggs
2Ripe avocados
3tbspLemon juice
400gCooked and peeled langoustine tails (they can often be bought cheaply direct from fishermen on the docks)
5dlHeavy vegetable broth
8leavesIsinglass (can be dispensed with if you do not want tails in jelly)

Instructions for Norway lobster with avocado cream

To prepare the Norway lobster with avocado cream recipe, please follow these instructions:

Cut the eggs into slices. Place the house block in soft in plenty of cold water for 10 minutes. Stir broth extracts into 5 dl. Boiling water so that it gets very strong, the Knorr provencans are good at this. Turn the water from the house blend and melt it into the hot broth. Then pour a little of this into 6 cups with a slice of egg in the bottom. Now divide the tails into the cups and cover them with the rest of the bouillon. Put them in the fridge until they are stiffened. Blend / mash the fruit of the avocados with the other ingredients and spread it on small plates with the lobster tail jelly upstairs. You can easily loosen it from the cup by dipping it in hot water for a moment. Decorate with dildo.