Ingredients
- 1 lobster
- To cook the lobster
- 3 liters water
- 1 carrot
- thyme
- laurel
- 1/2 glass white wine
- 50g salt per liter of water
- 1 package lettuce
for the sauce
- 1/4 virgin olive oil
- 1 egg
- shall
- 2 tablespoons ketchup, if you want more, to your liking
- 1 tbsp cognac
Lets go cook
In a casserole with plenty of water, add the salt, carrot, onion, bay leaf, thyme and white wine, let this broth cook for 20 minutes.
If the lobster is alive, we will add it to the cold broth and if it is already dead, we will add it to the boiling broth. It is left cooking 8 minutes per kilo of lobster. Let cool 15 minutes.
Once cooked and cold, we remove the shell and separate the head.
In the blender glass, add the whole egg, the salt and a quarter of the olive oil and, without raising the blender again, let it blend (if we lift without finishing blending it will cut)
Once the mayonnaise is mixed, add the ketchup very gently from top to bottom (never clockwise, it cuts) and then the cognac.
Place the lettuce in the dish with a bit of oil and salt, add the clean lobster tail and head and next to it the bowl of sauce.