Lobster with Tomato and Basil from Tony Bilson's Recipe Book by Tony Bilson
Butterfly the tails as described opposite (or cut into medallions). Arrange on a steamer tray. Season, brush with melted butter and sprinkle with the basil. Place a sprig of thyme on top of each se...
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Cooking tools:
- Steamer basket
- Pot
- Saucepan
- Stove
- Pastry brush
- Chef's knife
- Paring knife
- Cutting board
- Peeler
- Spoon
Ingredients
- beurre blanc with 1 cup crushed lobster shell and mustard added to the original reduction
- 6 sprigs thyme
- 1 cup basil, cut into thin strips
- 4 large, firm tomatoes
- 6 lobsters, weighing 450 g each (or 1 weighing 3 kg)
- salt
- pepper
- 50 g butter, melted
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