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| 4 people
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| Ingredients: |
| 1 to 2 lobster tails (according to size)
2 cuill. with soup of oil, 4 large shrimps
45 dry white wine Cl, 4 cuill. with soup of tomato puree
2 onions, 3 cloves of garlic, 2 thyme bits
8 flat parsley bits, 1 green lemon,
2 wood sheets of India,
2 sheets of bay-tree,
1 to 2 pepper pinches of Cayenne,
salt and pepper of the mill
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Lobsters and ouassous Gastronomical wonders par excellence, the lobsters are the queens of shellfish of the Caribbean one. Hidden with the hollow of an anfractuosity or naively in Indian file, they paper, their drawn up antennas, the coral funds. An exaggerated fishing however put at evil their quota, inducing the creation of reserves under navy. Particularly tasty, the roasted lobster sauce dog tastes in the guingettes edge of beach. Less known than their maritime sisters, the ouassous are large fresh water crayfish. |
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| Preparation of your lobster to the Creole: |
Peel and chop onions and the cloves of garlic.
Peel shrimps.
Made return them in a casserole with oil, onions, the cloves of garlic, thyme and flat parsley leafless.
Wet with 1/2 water glass.
Add the wood sheets of India and bay-tree.
Salt and pepper.
Leave mijoter 8 mn.
Mix the whole after having withdrawn the sheets of bay-tree and wood of India.
Give this juice to be cooked with soft fire with pepper of Cayenne, the tomato puree, the wine, the juice of green lemon
Add a little water so necessary.
Leave mijoter during 10 mn.
Cut the lobster tails in of the same medallions thickness and add to sauce.
Make cook 10 to 15 mn.
Serve the medallions with white rice.
Your creole lobster is ready to be to taste, good appetite!
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