Roasted lobster with almonds

Submitted by enr on 13 Apr 2009
2 small lobsters 600 g
40 g almonds, shredded into flakes
20 g breadcrumbs
1 clove garlic
5 sprigs of parsley, smooth
8 sprigs thyme
10 tbsp olive oil, soft
white pepper, finely ground
20 g butter
100 ml white wine
Roasted lobster with almonds
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Lobsters are cooked in lots of water by running headfirst. They are ready when they are bright red. Cut to length, on both sides, so that the shell can be given as cover. The meat is carefully removed, cleaned from inside and returned to the shell, the upper side remains open. Almonds mixed with breadcrumbs and baked in a pan without oil until they begin to smell, and allowed to cool. Mix with 2 tbsp of olive oil. Garlic pass a leaves of parsley finely, discard the leaves of thyme. Everything was mixed with 8 tbsp of olive oil. Heat the wine, the butter is melted therein. Lobsters are flooded with half wine and half the garlic olive oil. Almonds and breadcrumbs are distributed on lobsters are smoothed. Put them in a baking dish with a little water in the bottom and upper wire baked until golden. Pipet with other wine and olive oil and served hot.
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13 Apr 2009


This is a very nice recipe! You have to try someday. I love lobster, but crude in Asia. Bravo!