| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Femina, Femina2, Seafood |
4 |
servings |
INGREDIENTS
| 4 |
|
Lobsters; cleaned and washed |
| 1 |
|
Lemon; juice of |
| 1/4 |
ts |
/; (1 g) mustard powder |
|
|
Salt to taste |
| 1/2 |
ts |
Pepper powder; (2 g) |
| 2 |
tb |
Wine vinegar; (30 ml) |
| 100 |
ml |
Olive oil |
| 1/4 |
ts |
Mixed herbs; (1 g) |
| 8 |
|
Flakes; (16 g) garlic |
| 1/2 |
c |
White wine; (125 ml) |
|
|
A few sprigs basil leaves |
| 1/2 |
c |
Double cream; (125 ml) |
INSTRUCTIONS
FOR THE MARINADE
FOR THE BASIL LEAVES SAUCE
To prepare the basil leaves sauce: Heat the wine, add the basil
leaves, pour in the cream. SPLIT the lobster tail through the center
and clean. Whisk all the marination ingredients and marinate the
lobsters in it and refrigerate for three hours. Grill the lobsters on
a hot plate or roast on a tawa, basting regularly with the marinade.
Keep the flesh side up. Pour the basil leaves sauce over the lobsters
and serve immediately.
Converted by MC_Buster.
NOTES : Grilled Lobster Laced With White Wine And Basil Leaves Sauce
Converted by MM_Buster v2.0l.
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