Meat of lobsters – the real delicacy. It is appreciated a peculiar delicate flavor and useful properties. Meat of lobsters low-calorie, rich with copper, potassium, zinc, vitamins of group B and protein well influences skin, strengthens the immune system, promotes prevention of atherosclerosis, hypertension and oncological diseases.
It is required to you
- For boiled lobsters with sauce:
- - 4 lobsters (small).
- For garlic sauce:
- - 1 garlic glove;
- - ¼ glasses of olive oil;
- - ¼ glasses of wine vinegar;
- - 1 tsps of a tarragon;
- - 1 tsps of sweet mustard;
- - salt;
- - pepper.
- For a mustard sauce with yogurt:
- - 2 tablespoons of sweet mustard;
- - 2 tablespoons of spicy mustard;
- - ¼ tsps of mustard powder;
- - ¾ mayonnaise tablespoon;
- - 2 tablespoons of a natural yoghourt;
- - chili powder.
- For lemon sauce:
- - 50 g of a desi;
- - 1 tablespoons of lemon juice;
- - dried peel ½ lemons;
- - ½ glasses of sour cream;
- - ¼ glasses of the fresh crushed basil;
- - 2 shooters of green onions;
- - ground black pepper;
- - salt.
- For a lobster fried in ginger sauce:
- - 1 frozen lobster (weight about 750 g);
- - 2 bulbs;
- - ginger root (several plates);
- - 2/3 glasses of broth;
- - 2 tablespoons of water;
- - 2 tsps of corn flour;
- - 2/3 tsps of salt;
- - 1/3 tsps of sugar;
- - pinch of a black sprinkling pepper;
- - 2 tablespoons of sesame oil;
- - olive oil.
Instruction
1. Boiled lobsters from sousommorozheny lobsters thaw at the room temperature. If live lobsters are acquired, fasten with elastic bands of a claw and properly wash out lobsters by means of a brush. In a big pan pour in a clear water and bring to the boil. Add salt (on water liter – 2 tablespoons) and carefully lower lobsters the head down in the boiling water. Cover a pan and you cook lobsters at silent boiling from 15 to 30 minutes (depending on the weight of lobsters). Ready lobsters don't take out from a pan at once, leave them in broth for about 10 minutes to cool down. Then get lobsters, dry a paper towel, lay on a big dish and give with 3 sauces.
2. Garlic you soussoyedinit olive oil with wine vinegar and a tarragon. Add a half of a teaspoon of salt, 1 teaspoon of sweet mustard, ground black pepper to taste and the garlic glove which is passed through a press. Carefully mix all components, set a cover and before giving the table put for about 30-40 minutes in the fridge.
3. Mix a mustard sauce with yogurt natural (without additives) yogurt with mayonnaise, add a little chili powder, spicy and sweet mustard and also mustard powder. Shake up everything to uniformity, cover ware with sauce food wrap or cover and put for half an hour in the fridge.
4. Green onions with a basil wash up lemon sauce, dry and small chop. Peel couple of garlic gloves and you will pound in a mortar or miss through a press. In a small bucket kindle a desi, add the crushed greens and garlic and you extinguish a couple of minutes at continuous stirring. Then remove mix from fire, pour in sour cream and lemon juice, add a dried peel and a little chili powder. Carefully mix everything, cover ware and cool the made sauce.
5. Lobster fried in a ginger souserazmorozt of a lobster in cold water or at the room temperature. Then kitchen scissor an armor and take meat from a neck (tail). Very carefully wash its baking plate with flowing water, dry a napkin and cut with small slices. After that powder pieces of meat of a lobster with corn flour and fry in a frying pan in well warmed olive oil. Add 3-4 plates of ginger, the cleaned and crushed onions, couple of tablespoons of sesame oil, salt, sugar and a sprinkling pepper. Properly mix, pour in broth from under boiled lobsters and you extinguish on average fire of minutes 5. Part 1 teaspoon of corn flour in 2 tablespoons of water. Stirring slowly, enter mix into sauce and at once remove the prepared lobster from fire.