Lobster with Cocktail Sauce

Ingredients

• 2000 g live lobsters (4 live lobsters)
• 4 onions
• 250 g carrots
• 1 bunch dill
• 1 lemon
• 12 peppercorns
• 2 Bay leaves
• 1 EL caraway seeds
• 10 TL salt
• 0.5 l white wine
• 2 egg yolks
• 20 ml cognac
• 4 EL ketchup
• 2 TL horseradish (jar)
• 2 EL sherry vinegar
• 3 EL crème fraîche
• 150 ml seed oil
• Salt
• ground pepper (from the mill)
• dill sprigs (for garnish)

Instructions

1. 1.

   For the stock, peel and quarter the onions. Peel and slice the carrots.

2. 2.

   Wash and drain the dill. Slice the lemon. Boil 5 liters of water in two large pots. Distribute prepared ingredients and spices into them, bring to a boil and simmer for about 30 minutes.

3. 3.

   Meanwhile, whisk egg yolks, cognac, ketchup, horseradish, vinegar, and crème fraîche together. Gradually pour oil while stirring until a creamy sauce forms. Taste. Pour half the wine into the stock, bring to a boil. Add one lobster with its back down and claws forward into the bubbling stock. Immediately cover, bring to a boil again. Turn off heat. Reduce heat after 2 minutes. Let the lobster cook in it for about 10 minutes.

4. 4.

   Remove lobsters, briefly rinse them. Repeat the process with the remaining lobsters. Split each lobster lengthwise from back to head, knock down claws with a large knife. Separate flesh from shells and claws. Plate with cocktail sauce and garnish with dill sprigs.