Lobster with Parsnip Cream
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Lobster tail (cooked, about 300 grams or 11 ounces)
- 2 Tbsps butter
- 1 Parsnip
- 200 grams Crème fraiche
- 1 Vanilla bean
- salt
- white peppers
- 2 Tangerines (or mandarin)
- 300 grams Spinach
Preparation steps
1.
Rinse, peel and dice parsnips. Boil until tender, then drain and puree. Cut vanilla bean in half and scrape out seeds. Combine crème fraiche and parsnip puree and season with vanilla seeds, salt and pepper.
2.
Carefully remove tangerine segments, reserving any resulting juice.
Rinse spinach and blanch in slightly salted water. Remove and drain well.
Heat a little butter in a pan and cook lobster tails. Season with salt and pepper.
Pour parsnip cream onto each plate. Add spinach and lobster tail. Drizzle with tangerine juice and serve garnished with tangerine segments.
