Norway lobster tubes with Parmigiano Reggiano and carrot velouté - Norway
Norway lobster tubes with Parmigiano Reggiano and carrot velouté - Norway
Ingredients
- 500 g Norway lobster pulp
- 200 g cream
- 100 g Parmigiano Reggiano
- 20 g butter
- 20 g flour
- 2 eggs
- 2 carrots
- 1 bunch of green asparagus
- 1 shallot
- 1 onion
- 1 celery
- bay leaf
- chives to taste
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