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Lobsters Thermidor
      
First: The Processing of Lobster 1. Placed the lobster in a pot and add the diluted vinegar 2. Leave the lobster in the pot for a period of 2 to 3 minutes 3. Pull lobster from the pot, still hands with the detailed and clipped the tail of the middle, returned to the hands of fate to boil 4. Push the meat out of the body towards the tail gently, making sure not to break the caudal fin 5. Out of hands after leaving it for 5 minutes in the pot with a knife and hit the meat of which is output 6. Separate the head from the body and appendages are cut from the lobster tail equipped to prepared Second: Prepare the filling with sauce Albashimil 1. Preheat the oven to 180 ° C 2. Melt the butter in a saucepan, add the onion, carrot and celery until melted and homogeneous 3. Then add the flour until Etjans 4. Then add the milk (1/3 quantity every time), with constant stirring after each addition 5. Pack then and dry spices, stirring well for 7 minutes 6. In a small bowl add the egg whites and stones 7. Raises the amount of fire and the sauce and the egg mixture and stones 8. Lobster meat cut into medium-sized pieces and place in a bowl and covered with half the amount of sauce Albashimil 9. Is place in a tray oven lobster tail, using a spatula and placed part of the mixture in the tail and covered the rest of the sauce Albashimil. Then add the parmesan cheese on the face 10. Then enter the Chinese in the oven and leave it for 10 minutes at 180 degrees or until the cheese turns golden brown.
Ingredients Details
1 Lobster weight about half kilo
1/8 cup white vinegar diluted in 2 liters of water
A sufficient amount of water to boil lobster
Single amounts Albashimil and filling
1 white onion, cut into small cubes
1 small carrot, cut into small cubes
1 tablespoon chopped celery
1/2 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 cups of boiled milk
Mallh tea from dry spices (parsley, peppercorns, coriander Alkhadda, Know the name of the package: Bouquet garni)
Salt
White pepper, crushed
Nutmeg
Red pepper
1/4 cup dignified
1 egg white
2 tablespoons grated parmesan cheese
Method of Preparation First: The Processing of Lobster 1. Placed the lobster in a pot and add the diluted vinegar 2. Leave the lobster in the pot for a period of 2 to 3 minutes 3. Pull lobster from the pot, still hands with the detailed and clipped the tail of the middle, returned to the hands of fate to boil 4. Push the meat out of the body towards the tail gently, making sure not to break the caudal fin 5. Out of hands after leaving it for 5 minutes in the pot with a knife and hit the meat of which is output 6. Separate the head from the body and appendages are cut from the lobster tail equipped to prepared Second: Prepare the filling with sauce Albashimil 1. Preheat the oven to 180 ° C 2. Melt the butter in a saucepan, add the onion, carrot and celery until melted and homogeneous 3. Then add the flour until Etjans 4. Then add the milk (1/3 quantity every time), with constant stirring after each addition 5. Pack then and dry spices, stirring well for 7 minutes 6. In a small bowl add the egg whites and stones 7. Raises the amount of fire and the sauce and the egg mixture and stones 8. Lobster meat cut into medium-sized pieces and place in a bowl and covered with half the amount of sauce Albashimil 9. Is place in a tray oven lobster tail, using a spatula and placed part of the mixture in the tail and covered the rest of the sauce Albashimil. Then add the parmesan cheese on the face 10. Then enter the Chinese in the oven and leave it for 10 minutes at 180 degrees or until the cheese turns golden brown.

Nutrition Information - Amount Per Serving

Calories
123
Carbs
12
Sugar
12
Fat
12
Saturates
123
Protein
12
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