Cream of Fennel Soup
Kroketten / Bitterballen
Gevulde Eieren uit de Oven
Witches Cheese / Heksenkaas
|Boerenkoolstamppot met Rookworst
Grilled Lobster with Garlic Butter
Kabeljauw met Groene Kruiden, Kaas en
Oeufs en Cocotte, Baked Eggs in
Pork Medallions with Cream and
Roasted Lamb Shank with Red Cabbage
and Roast Potatoes
Pinkster-asperges met gerookte Rauwe
Ham, Ei en geroosterde Amandelen
Pork Schnitzel with French Fries and Salad
Wild Zwijnbout met Dessertwijnsaus
|Vlug - Klaar Hollandaisesaus
in de blender zonder klontjes
Saté Babi met Pindasaus
( If you do not fancy cooking live lobsters, buy them frozen.
Let them defrost for at least 24 hours in the fridge before use.
Pat thoroughly dry before using).
150 gr salted butter
8 cloves of garlic
Peel the garlic and cut it into thin strips.
In a small saucepan cook the garlic softly with the butter for 5 minutes without coloring.
Plunge the live lobsters 3 minutes in salted boiling water; then in iced water to stop the cooking.
Split the lobsters in half with a large knife and remove the pocket of sand at the back of the head. Crush the claws, but leave them whole.
On The Barbecue:
Place the lobsters on the barbecue with the flesh upwards and
cook for 6 minutes.
Brush the flesh with a bit of garlic butter, turn them over and let them cook for 3 minutes on the fleshy side. Keep an eye on them; the flesh must be just browned without it drying out.
Under The Oven Grill:
Grill lobsters cut side down over medium high heat for about 5 minutes, until the shells are bright red in color.
Turn the lobsters over, brush the flesh with garlic butter.
Grill for another 4 minutes or until the lobster meat is just browned.
Remove the lobsters from the barbecue or from under the grill.
Pour the remainder of the butter over the lobster flesh.
Season to taste and serve with freshly baked bread.
Don't discard the dark matter which is located inside the lobster.
This is coral, that will become orange red in cooking; some people may appreciate it.