Lobster With Cream Of Peppers

Preparation:

Preparation: Prepare some court-bouillon with about 6 liters of water, an onion, a baby carrot, a stalk of celery, a few stalks of parsley, 2 bay leaves, 1/2 glass of wine, salt and a teaspoon of grains of pepper. After the broth has boiled for 30 minutes, dip the lobsters in and, from the time they return to the boil, calculate about 10 minutes. As soon as they are cooked, keep them in the broth for another 10 minutes then remove them, let them cool down, then shell them, recovering all the pulp, even that contained in the thinnest claws. In the meantime, you will have prepared the pepper cream in the following way: with the potato peeler, remove the skin from the fresh peppers, still whole, then remove the seeds, wash them, dry them, cut them into small pieces and let them simmer over a moderate heat, together with the sliced leek , a spoonful of butter, salt and 3 glasses of water. After about 15 minutes of cooking (they should be soft and rather dry), add the cream and finally pass to the mixer. Correct the salt cream, then divide it into 4 parts and pour it into as many serving dishes; arrange the lobster fillets on top, the pulp of the claws and serve, accompanying with vegetables of your choice. We have chosen friar's beard boiled and browned in butter as a side dish.