Norway lobster with avocado cream

Name: Norway lobster with avocado cream
Yield: 1 portion(s)
Ingredients: Pepper; Salt; 1 dl Sour cream 18%; 1 clove Crushed garlic (or more to taste); 1 Shredded shallots; 2 Hard boiled eggs; 2 Ripe avocados; 3 tbsp Lemon juice; 400 g Cooked and peeled langoustine tails (they can often be bought cheaply direct from fishermen on the docks); 5 dl Heavy vegetable broth; 8 leaves Isinglass (can be dispensed with if you do not want tails in jelly)

Mains

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Norway lobster with avocado cream

		Pepper
		Salt
1	dl	Sour cream 18%
1	clove	Crushed garlic (or more to taste)
1		Shredded shallots
2		Hard boiled eggs
2		Ripe avocados
3	tbsp	Lemon juice
400	g	Cooked and peeled langoustine tails (they can often be bought cheaply direct from fishermen on the docks)
5	dl	Heavy vegetable broth
8	leaves	Isinglass (can be dispensed with if you do not want tails in jelly)

Instructions for Norway lobster with avocado cream

To prepare the Norway lobster with avocado cream recipe, please follow these instructions:

Cut the eggs into slices. Place the house block in soft in plenty of cold water for 10 minutes. Stir broth extracts into 5 dl. Boiling water so that it gets very strong, the Knorr provencans are good at this. Turn the water from the house blend and melt it into the hot broth. Then pour a little of this into 6 cups with a slice of egg in the bottom. Now divide the tails into the cups and cover them with the rest of the bouillon. Put them in the fridge until they are stiffened. Blend / mash the fruit of the avocados with the other ingredients and spread it on small plates with the lobster tail jelly upstairs. You can easily loosen it from the cup by dipping it in hot water for a moment. Decorate with dildo.

Norway lobster with avocado cream

Ingredients for Norway lobster with avocado cream

Instructions for Norway lobster with avocado cream

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