Fried Norway lobster tails à la nage with star anise and new bulbs

Ingredients for Fried Norway lobster tails à la nage with star anise and new bulbs

Instructions for Fried Norway lobster tails à la nage with star anise and new bulbs

To prepare the Fried Norway lobster tails à la nage with star anise and new bulbs recipe, please follow these instructions:

Norway lobster tails broken out of the husk (which possibly used for bisque). Tails rolled into medallions (can be held together with toothpicks), FRY in olive oil and seasoned with salt and pepper.

Sauce: Carrots turneres to 12 pieces, and remnants from the carrots, onion and white wine cooked with star anise to it is reduced to about one third. Sieve the sauce and whipped lind with cold butter.

Garnish: They toured the carrots and spring onions are cooked in salted water until tender.

Sesambesquit: egg white and flour is stirred together, seasoned, lubricated on wax paper and sprinkled with sesame seeds. Bisquiten bake in oven at 180 degrees until crisp and golden.

Snack: 2 spring onions to be laid side by side on the plate, in which 4 medallions. On each medallion of a carrot, with the sauce poured over and sealed with Sesame biscuit.