BRETON LOBSTER AND ITS SPECIFICITIES:
The Breton lobster, officially called European lobster or blue lobster is surely the best species of lobster. Alive, it has a dark blue color, has 2 large claws, delicate flesh and lives in rocky bottoms. True king of crustaceans, it seduces gourmets of seafood with its exceptional taste. Low in calories, lobster is an excellent source of protein. It also contains vitamin E, Omega 3 fatty acid and magnesium.
HOW TO COOK BLUE LOBSTER?
The most important thing when cooking Breton lobster is to be careful when cooking. It should be remembered that the lobster must be alive when it is put in the pan. It is therefore ideal to put it to sleep in the freezer for 30 minutes before cooking. To start cooking well, immerse it in boiling water and cover immediately. Once the water starts to boil again, start to count the cooking time according to the weight of the lobster (15 minutes for 500 g). Lobster can also be cooked in water, steam or plancha. It can also be eaten in a salad, in a sauce, in a risotto or in a soufflé according to your preferences.
After boiling your lobster for at least 15 minutes, let it cool and cut it in half.
Preheat the oven to 200 ° and put the lobster in it for about 6 minutes.
Put your oven in the grill position and spread a tablespoon of crème fraîche on each lobster tail
Add 6 minutes of baking.
Once cooked, enjoy your lobster with the sauce of your choice.
