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Tapas: Basque lobster

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Origin of dish:  Spain
Type of cooking:  Hob
Preparation time: 45 minutes
Cooking time: 40 minutes
Ingredients (serves 10):


- Cook the chervil in boiling water for a minute, then refresh with cold water and mix.
- Add the cream and mix.
- Cook the lobster, shell and remove bones and cut into pieces.
- Add the condensed milk and fish stock and mix with lobster and tarragon.
- Cook the Jerusalem artichoke in boiling water, add lemon juice.
- Mix thoroughly, adjust seasoning.

To Serve :
- Serve in small glasses, alternating the colours in layers. Sprinkle with tarragon.
Advice: Try making 'vegetable crisps' for a fun starter or snack : Thinly slice some beetroot, courgette, celery, carrots or any other vegetables you fancy, then arrange on an oven tray.
Cook at a very low heat for 30 minutes, by which time the vegetables will have lost their liquid and become crisp and crunchy, without any oil !

User comments

another free recipe every day

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