Prepare the lobsters as in the “Lobster” recipe. Now take them out and split them lengthwise. Heat in a bowl of buttermilk.
Sauté carrots, ham, onion, celery, peeled and finely chopped tomatoes, paradeis pulp and spices. Extinguish with wine and boil away. Add Madeira, cognac, finely chopped shallot and lobster halves. Cover, shaking the Reindl, make the lobsters until the meat feels firm. Remove the lobsters and carve. Tap the claws open. Arrange on warmed platter with some of the claws. Boil the stock, adding a little meat extract. Add finely chopped aromatic herbs and butter flakes. Pour the finished sauce over the lobsters.
Refine and season. Bind with cooled maizena (cornstarch) and pour over the lobster slices form.
Some excerpts from the in cooking. Ger with this recipe triggered discussions:
Dirk Decius: Depends on which country you live in. Here in good old Germany is there a step more necessary. You have to do the lobster first for a minute (or hold the head in boiling water) to kill it. In France and America it looks different. And if you have ever cooked lobster (as it is prescribed) and see how long the beasts still wriggle, even when the water is boiling, you really wonder if the classic method does not kill the animals faster. […] So the method described is not too short and not wrong. S
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