Norway lobster tails in Basil Cream

Ingredients for Norway lobster tails in Basil Cream

Instructions for Norway lobster tails in Basil Cream

To prepare the Norway lobster tails in Basil Cream recipe, please follow these instructions:

Buy fresh raw langoustines. Arrow Norway lobster tails free of husk. Save shells for a time lobster Bisque, or throw them away, what will be the sin, for which sits so much good taste in them. Warm ½ l fish stock in a pan. Add the creme fraiche 38% and boil it into a la creme. Cool it down a bit and pour it into a blender with a most of a pot fresh basil. The blending cream is poured back into the Pan and warmed through. Season with salt and pepper. While roasted langoustine tails in olive oil and minced garlic in just a few minutes. Serve lobster tails in a pile on the 4-5 pieces on small plates, and pour the Basil Cream around.