Steamed poulard with Norway lobster

Ingredients for Steamed poulard with Norway lobster

Instructions for Steamed poulard with Norway lobster

To prepare the Steamed poulard with Norway lobster recipe, please follow these instructions:

Clean and cut vegetables and put half in a large pot. Poularden rub inside with salt and pepper, lay it over the vegetables, add 1 dl wine and let the fumes gently 50 minutes under the lid, if applicable. in the oven. Remote rygskjoldene on Scampis, but let the tail tips sit on. Grate half of the remaining shells and heads hard in a little butter. Add pepper, coriander, bay leaf and thyme. Come the second half of the herbs by along with cream, the rest of the wine, chicken stock, tomatoes and garlic. Boil the sauce put through and reduce it to about half. Sieve the sauce and keep warm in the pan. Came the asparagus in boiling water with a little lemon juice, give them a rehash and let infuse for 3 min. in water. Baste them in a sieve and keep warm in a clean Tea towel. Server the steamed poulard with Norway lobster, asparagus, chervil, new potatoes and the hot sauce.