Lobstertail, broad beans, reblochon sauce Recipe


Defrost 2 boiled lobster tails. Remove the shell. Slowly bake the shell in 50g salted butter with 2 sprigs of lavas, 2 sprigs of tarragon and 3 cloves of garlic. Put trough a sieve after 30 mins.

Warm 250g chicken stock with 50g cubed reblochon cheese and a splash of double cream. Use the stick blender to create a foamy sauce

Softly warm the lobster meat in the butter.

Serve as shown with broad beans and truffle potato

(Based on a Blendbrothers recipe)






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Lobstertail, broad beans, reblochon sauce Recipe

from Sweet Cake

Lobstertail, broad beans, reblochon sauce Recipe https://sweetteabiscuits.blogspot.com/2022/04/lobstertail-broad-beans-reblochon-sauce.html

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