Hatco and Krampouz are proud to offer a variety of commercial and professional countertop cooking equipment. This recipe is originally shared by Krampouz.
|2 Breton lobsters (800 g to 1 kg each)|
|20 cl apple brandy|
|2 tbsp. heavy cream|
|2 tbsp. olive oil|
|Salt of Guerande|
- Place the lobsters on a cutting board with a juice groove. Using a strong, sharp knife, cut the live lobsters lengthwise, sticking the knife in the middle of the head at eye level in order to kill lobsters (if it is still moving, it is only nervous reflex). Finish with the tail. Remove the intestine. Remove the claws and use a mallet to split each segment without crushing them.
- Using a teaspoon, scoop up the coral and the clear, creamy part of the head, taking care to remove the pocket gravel. Place them in a small stainless steel pot. Add the liquid from the juice groove, a pinch of salt and a pinch of Kari Gosse. Mix with a whisk. Set aside.
- Wait until the griddle is hot. First cook the tongs on the griddle for 5 minutes. Add the lobster halves on the shell side for 15 minutes. Using a brush, oil the lobster meat and salt. Turn the claws and half lobsters over and cook for 10 minutes.
- Set aside the claws and lobsters in a dish covered with aluminum foil next to the griddle.
- Pour the lambic into a second small stainless steel saucepan and heat it on the griddle. As soon as the alcohol simmers, ignite it. Drizzle the lobsters with half the alcohol.
- On the griddle, heat the saucepan containing the lobster coral, add the remaining lambic, the cream and whisk until a smooth sauce is obtained.
- Fill the lobsters with this sauce, pour the rest into a gravy boat.
- Serve the lobsters on a dish with the sauce on the side.
Enjoy your meal!