John Myers
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Lobster Roast
The perfect biggi`s meat = lobster roast recipe with a picture and simple step-by-step instructions.
the sauce
- 5 tablespoon Clarified butter
- 5 tablespoon Freshly ground pepper and salt
- 5 tablespoon Lemon dust (from our own production)
- 5 tablespoon Black garlic powder (from our own production)
- 5 tablespoon Herbs of Provence
- 5 tablespoon Chili
- 500 ml. White port
- 500 ml. Roast stock (from our own production)
- 200 ml. Apple juice
- 50 ml. Cream 30% fat
- 50 g Double cream
- 100 g Butter
- 3 tablespoon Flour
the side dishes
- Mixed vegetable pan
- Mini dumplings (half / half)
- You start by rubbing the piece of meat with salt and pepper first. Now put the clarified butter in a large pan or roasting pan and let it melt. Add the piece of meat and turn the stove on to the highest setting.
- Fry the lobster all around for 3 minutes each. Here you shouldn’t leave the stove – so that you can see whether enough roasted aromas are adhering. When the roast is nicely browned all over, season with the rest of the ingredients listed and DtbspETE the bottom of the pan with the port wine.
- Let the meat stew in here. As soon as the port wine has been largely incorporated (braised), remove it with the roast stock and put the lid on. Now let the piece of meat stew for 60 minutes. Turn it every now and then and add a dash of apple juice every now and then.
- Once all the liquids have been reduced, remove the roast and cut it into slices. Cover nicely with foil and let rest. Now delete the reduction with cream. Add the remaining ingredients and stir the sauce until creamy. Possibly bind with a little flour water.
- The side dishes were mixed vegetables with just a little salt and pepper and a pinch of butter and mini dumplings. Arrange the plate and enjoy.
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