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Alsacian recipes
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Lobster and Green Beans with Vermicelli
and Pink Peppercorns
From the restaurant "LE CROCODILE" in Strasbourg
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Break the vermicelli and cook them in 2 cl of olive oil in a pan over low heat, stirring, until they are golden. Cover with water and add the garlic, salt and pepper and cook for 12 minutes. Dunk the tomatoes in boiling water for a minute. Peel the tomatoes, cut in two, press to remove the seeds and chop. Cook the tomatoes for 5 minutes in a casserole with 2 cl of olive oil, chopped shallot, bayleaf and thyme.
Peel the orange and cook the zest for a minute. Squeeze the orange juice.
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Drain the vermicelli and then reheat with the orange juice, the pink peppercorns and butter. Cook the lobsters in a court bouillion with the vinegar, pepper, and rounds of carrot and onion for two minutes. Let the lobster cool down in its cooking liquid and then remove the lobster meat from its shell.
Cook the green beans in salted water. On the plate place the vermicelli, the green beans and the lobster cut in two. Decorate with chervil and orange zest.
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Ingredients to serve 4 people :
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200 g of vermicelli
4 lobsters of 300g each
1 carrot
1 onion
5 cl of vinegar
salt and pepper
6 tomatoes
1 shallot
4 cl of olive oil
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1 bay leaf
1 branch of thyme
1 orange
30 pink peppercorns
2 cloves of garlic
80 g of butter
200 g of green beans
chervil
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