Family Encyclopedia >> Food

Sichuan pepper lobster cream

Ingredients:4 people
  • lobster bisque
    1 box (about 70 cl)
  • small frozen lobsters
  • butter
  • fresh cream
    `10 cl
  • Guérande salt and Sichuan pepper
  • chervil
    some fluff
  • coarse sea salt and Sichuan pepper
    1 tablespoon

  • Preparation time:10 minutes
  • Cooking time:15 minutes

Difficulty:[usr 1]

Put the coarse sea salt and the Sichuan pepper in a mortar, crush well together. Book.

Reheat the lobster bisque over low heat. Shell the previously thawed lobsters, keeping the claws whole. Cut the tails in half lengthwise. Saute them for 2 minutes with the butter, add sea salt and Sichuan pepper.

When the bisque is hot, add the crème fraîche, adjust the seasoning if necessary and cook over low heat for 5 more minutes.

Ladle the bisque into individual bowls with a half-tail and claw this lobster. Decorate with chervil fluff.

Serve immediately.

Chef Hubert's culinary ideas