Lobster Pistou

Remove the tail and claw meat from the lobsters. Cut the tails in half lengthwise and gut them. Cut the lobster carcasses into small pieces with scissors.

Clean and finely dice the carrots, celery, onions, and fennel.

In a saucepan, roast the lobster carcasses in the oil (1) over high heat until hearty. Add the vegetable cubes and fry briefly. Fold in the paradeis pulp and extinguish with cognac. Add peeled tomatoes with juice, water and wine. Season with salt and pepper. Cook for half an hour at low temperature to a quarter of a liter, then pour through a fine sieve, collect the stock.

In the meantime, finely dice the bacon. Peel the garlic and cut into slices. Fry both in oil (2) until golden brown, cool.

Peel the broad beans and blanch them in salted water for 3-5 minutes. Then rinse and squeeze the seeds out of the skin. Peel the peas. Peel the asparagus spears, cut them in half lengthwise and cut them diagonally about 4 cm long.

Pluck off the cabbage, chop coarsely, and grind to a fine paste with the bacon mixture, a little salt and pepper in the Moulinette.

Bring the lobster stock to the boil. Add asparagus and peas and cook for 6-7 minutes. Season if necessary. Add the lobster meat and beans and heat briefly, but do not cook. Serve with the pistou.

(Khb

May 97)

Our tip: Use bacon with a fine smoky touch!

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