Lobster with Paprika Cream Sauce

Ingredients

• 1 Lobster (ca. 600 g)
• 2 Shallots
• 1 garlic clove
• 1 Yellow bell pepper
• 125 ml chicken broth
• 1 pinch salt
• pepper (ground)
• 80 g heavy cream
• Fresh tarragon leaves (for garnish)

Instructions

1. 1.

   Slide the lobster head into boiling salted water, reduce heat and cook for about 15 minutes, remove and let cool.

2. 2.

   Wash, trim, halve, seed, remove all white membranes from the bell pepper and roughly chop.

3. 3.

   Peel and finely chop shallots, then sauté in hot olive oil until translucent; squeeze in garlic, add paprika, stir briefly, pour in broth, cover and simmer for about 15 minutes. Remove from heat, puree, strain through a fine sieve, season with salt and pepper, and let cool.

4. 4.

   For serving, whisk the heavy cream into the sauce with an immersion blender and spread on plates.

5. 5.

   Break out the lobster and arrange meat and claws on plates, garnish with tarragon.