Lobster tails in hvidløgsauce

Ingredients for Lobster tails in hvidløgsauce

Instructions for Lobster tails in hvidløgsauce

To prepare the Lobster tails in hvidløgsauce recipe, please follow these instructions:

First they thawed lobster raw, peeled and rinsed in a sieve of onto. Half an hour before serving to be heated the oven up to 190 degrees. Lobsters are spread out in a heat-proof dish and place in the oven without anything for about 5 min.

They are taken out, and the excess liquid poured off. This is important, otherwise it may be something thin splash.

Between the time the main sauce created and is ready to be poured over: Pour a can of peeled tomatoes in a bowl and add spices to taste and pleasure. I use something like chayenne pepper, paprika, curry powder, some salt and pepper. 1-2 bouillon cubes in, fixed or floating, it doesn't matter. Stir so it all well together.

Now add the 1/2 l. whipping cream (it gives the best result) and pipes it through. Got some fresh vegetables/herbs in piskefløden. Here, you can also use different things, I like to add some finely minced bell pepper 6-7 clove of garlic, depending on taste, but it should then definitely in.

You can also add spring onion or Leek. Try. experimenting a bit with dried herbs, URf.eks. dill or whatever you have. The only limit is your imagination and your taste buds the limit.

Finally, pour sauce over lobsters, which preferably should be covered completely. Throw them into the oven and let them have approximately 15-20 minutes at 190 degrees. Just before they are to be out of the oven, I wont to get 4-6 flutes in there-it must also, so that can be dipped in the sauce.

Can servers a cold glass of white wine, but a good spicy Spanish or Chilean red wine is also not out of the way.