Grilled Lobster with Cream Sauce

Preparation time: 25-30 minutes.

Preparation You'll need: A casserole dish A pan A small pot or pan with lid A good kitchen knife to cut the lobster Maybe some lobster tongs A small sieve
Ingredients (for 2 persons) If this is the main course, it should certainly be 4 lobsters (I always prefer to buy 2 small ones per person, it is cheaper). As one course of several, 2 lobsters would also do - then halve the other ingredients. 4 lobster tails or better 4 whole lobsters (approx. 400 g each) With whole lobsters, the claws and legs go well cold with garlic mayonnaise as entrée. 30 g butter 2 shallots 1-2 bay leaves 65 mL white wine (dry) 2 sprigs thyme 160 g crème fraîche 5-6 sticks of chives A little bit of dill Some salt and coarse pepper
First steps Check that there is white wine in the fridge! Preheat the oven at 200℃. For whole lobsters, remove the legs and claws (can either be placed in the oven like this or served cold as an entrée). Carefully cut the lobster in half lengthwise with a sharp knife so that you get two equal halves. Chop 2 shallots finely. Pluck the thyme leaves. Add to the pot together with 30 g butter, 1-2 bay leaves and 65 mL white wine. Coarsely chop 5-6 sticks of chives and the dill. Put on the side, will be needed later.
Preparation Place the lobster halves, shell down, in the oven pan and bake for 10 minutes (pre-cooked lobster). If the lobster is not pre-cooked, the lobster halves must be placed in the oven a little longer (about 6-8 minutes longer). Meanwhile, start the sauce. Cover the pot and put it on the cooker. Bring the contents to the boil briefly and then simmer gently over a low heat for 5 minutes. Add 160 g crème fraîche, mix and bring to the boil briefly. Then put it on its side and remember the lobster in the oven ;-) As soon as the 10 minutes are up, take the lobster out of the oven and put it on its side for a short time. Now filter the cream from the pot with a not too fine sieve, pressing the shallots well against the walls of the sieve with a spoon. Add the chopped herbs (chives and dill), mix and generously sprinkle the lobster halves and season with salt and coarse pepper. Put the lobster halves back into the oven and bake for another 7 minutes. Serve hot immediately. Goes well with baguette or toast.

Spicy Lobster

Preparation You'll need: A small casserole dish A large casserole dish (large enough for the two stuffed shells) A large and a small bowl for mixing things A good kitchen knife to cut the lobster Lobster tongs
Ingredients 2 lobsters 1 slice of white bread 100 mL milk ½ egg, beaten (don't take more, or it will kill all the other flavours) 1 tsp mustard seeds ½ tsp salt ½ tsp cayenne pepper 1 tsp Tabasco Sauce 25 g breadcrumbs 15 g butter ½ tsp salt
Preparation First boil the lobsters in salted water (depending on condition, see package, or ask seller). Then rinse with cold water. Cut open the lobster, in each case so that the back shell remains, i.e. remove only the underside. Remove the head and claws. Remove the meat and dice it. Now put the lobster meat, 1 slice of toast (cut into small cubes), 100 mL milk, half of a beaten egg, 1 tsp crushed mustard seeds, ½ tsp salt, 1 tsp cayenne pepper and 1 tsp Tabasco and mix well. Now pour the mixture into an ovenproof dish and bake for 25 minutes at 180℃. Meanwhile, you can melt 15 g of butter and mix it with 25 g of breadcrumbs and one ½ teaspoon of salt. Afterwards fill the shells with the lobster mix and sprinkle the cracker mix over it. Place it again in the oven and bake it with top heat until the crumbs start to get brown. If you wish, you may add the head and the claws now, too. Finally place the shells each on a plate and add the head and the claws decoratively.