This Christmas you a have a new guest at your table - Lobster Cream

By Prensa 2 ديسمبر، 2013 Leave a comment Go to comments

With the Christmas season approaching, NETASA, family-owned business based on Plasencia in Spain and focused on manufacturing and marketing of their well-known Smoked Paprika Powder “La Chinata”, offers a succulent menu that consists of one first course and two main courses. Under the campaign motto “This Christmas you a have a new guest at your table” NETASA suggest three different recipes, namely “Lobster Cream”, “Baked Hake with Piquillo Peppers” and “Filed Capon Varnished” in which the Smoked Paprika Powder in its different varieties is one of the main ingredients.

 

Used by international chefs

Smoked Paprika Powder “La Chinata” is being used by some of the main international chefs, appearing on different TV shows, such us Jamie Oliver, Gordom Ramsay, the Spanish José Andrés and Rick Stein.

 

LOBSTER CREAM WITH SWEET SMOKED PAPRIKA POWDER "LA CHINATA"

 

INGREDIENTS FOR 4 PEOPLE:

2 Lobsters of 800 gr. each one.

1 Big onion.

2 Carrots.

1 Celery branch.

2 Spoons of concentrated tomato.

1 Big spoon of Sweet Smoked Paprika Powder "La Chinata".

1 Glass of brandy.

2 Glasses of white wine.

1 L. of fish broth.

Extra virgin olive oil.

Salt and black pepper grinded.

A bunch of aromatic herbs (thyme, laurel and coriander)

 

ELABORATION:

In a pot with water and salt, we boil the lobsters for 8 minutes, then withdraw and cool it in water with ice.

We peel carefully the body of the lobsters and we remove the meat from the pincers. We must reserve the skin and the meat separately.

 

We peel the onion, the carrots and the celery, we cut it all into dices and fry it with olive oil.

Then we add the lobster skin, flamed with the brandy until the flame is off, and we also add the concentrated tomato, the Sweet Smoked Paprika Powder "La Chinata", the aromatic herbs and the white wine.

We let it reduce completely and then we add the fish broth.

We let it cook on a low heat for 30 minutes. We must filtrate with a thin Chinese strainer, and then we put it again on the fire and sprinkle it with salt and pepper.

With a little bit of olive oil and rods, we stir slightly until it emulsify.

Withdraw from the fire and reserve.

 

TO FINISH:

We put the cream in a deep dish.

We cut into pieces the meat from the lobster, we fry it a little bit in a pan with a little bit of olive oil, and we add it to the cream, decorating with some coriander leaves.

 

SUGGESTION:

We can prepare the lobster cream a day before. When serving, we heat well, we fry the meat from the lobster a little bit and then we add it to the cream.

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