Iced Lobster with a Tomato and Red Pepper Sauce

Name: Iced Lobster with a Tomato and Red Pepper Sauce (Soupe glacée de homard à la crème de tomates et poivrons doux)
Yield: For four people
Cuisine: French
Ingredients: 1 lobster, weighing 700-800 g (1⅔-1¾ lb); 1 large red pepper; 2 tomatoes, skinned and deseeded; olive oil; a dash of red wine vinegar; 6 tablespoons aromatic white wine court-bouillon; 6 tablespoons double cream; a pinch of saffron; a few sprigs of chervil; salt, freshly ground pepper; salt, freshly ground pepper

Soupe glacée de homard à la crème de tomates et poivrons doux

Preparation info

For
four
people

Difficulty
Easy

Appears in

Ma Cuisine des Saisons

By Georges Blanc

Published 1987

About

Ingredients

1 lobster, weighing 700-800 g (1⅔-1¾ lb)
1 large red pepper

Europe
France
Fish course
Starter
Pescatarian
Gluten-free
Spring

Method

Cooking the lobster

Cook the lobster for 12-15 minutes in boiling salted water. Remove it from the pan, refresh it under cold water, and shell the tail and claws. Reserve in the refrigerator.

Preparing the vegetables and making the sauce

Grill the pepper until the skin is blackened and can be removed eas