John Myers
Contents
show
Roast Lobster with Sauce, Sauerkraut and Potatoes
The perfect roast lobster with sauce, sauerkraut and potatoes recipe with a picture and simple step-by-step instructions.
Roast lobster with sauce:
- 1,6 kg Roast lobster (loosened chop piece)
- 3 tbsp Clarified butter
- Salt
- Pepper
- 2 Onions approx. 250 g
- 400 g Carrots
- 200 g Celery
- 200 g Leek
- 4 Garlic cloves
- 4 tbsp Tomato paste
- 500 ml Clear broth (2 teaspoons instant)
- 1 Cooking cream (here: Von Weihenstephan / 250g)
- 4 tbsp Creme fraiche Cheese
- 2 Strong pinches of salt
- 2 Strong pinches of sugar
- 0,5 tsp Pepper
- 0,5 tsp Chili powder
- 2 Splash Worcester sauce
Sauerkraut:
- 2 Glasses Sauerkraut (approx. 1500 g)
- 2 Onions approx. 250 g
- 2 tbsp Clarified butter
- 1 tbsp Sugar
- 2 tbsp Sweet chili sauce
- 1 tbsp Caraway seeds
- 500 ml Clear broth (2 teaspoons instant)
Potatoes:
- 1500 g Potato (waxy)
- 2 tsp Salt
Roast lobster with sauce:
- Peel and clean the carrots and celery and cut into pieces. Clean and wash the leek and cut into rings. Peel the garlic cloves and cut into slices. Wash the lobster roast, pat dry with kitchen paper, season with salt and pepper on all sides and fry well on all sides in a casserole with hot clarified butter (3 tablespoons). Add the vegetables (carrots, celery, leek and garlic) and sauté briefly. Stir in / fry in the tomato paste (4 tbsp) and deglaze / pour in the broth (500 ml). Place in the preheated oven and simmer / cook at 175 ° C for approx. 2 hours without the lid. Remove the meat, wrap it in aluminum foil and keep it warm in the oven at 50 ° C. Put the vegetables in a tall container, puree with a hand blender, add to the gravy and top with the cooking cream (250 g), crème fraîche (4 tbsp), salt (2 big pinches), sugar (2 big pinches), pepper (½ teaspoon ), Chilli powder (½ teaspoon) and Worcester sauce (2 syringes) season / refine.
Sauerkraut:
- Peel and dice the onions. In a tall saucepan, fry the onion cubes in clarified butter (2 tbsp), sprinkle with sugar (1 tbsp) and caramelize a little. Add the sauerkraut, pour over the broth (500 ml), season with caraway seeds (1 tbsp) and sweet chilli sauce (2 tbsp) and let everything simmer for about 1 hour. Stir it from time to time so that it doesn’t burn.
Potatoes:
- Peel and wash the potatoes and cook in salted water (2 teaspoons) for about 20 minutes and drain.
Serve:
- Cut open the lobster roast (here: with an electric knife) and serve with sauerkraut, potatoes and sauce.
Facebook Comments