Lobster With Pepper Cream

Preparation:

Preparation: Wash and peel 2 carrots and 100 g of celery, cut them into thin sticks, chop 1 tablespoon of ciboulette and 1 of shallot. Wash 4 red peppers, put them together with the carrots and celery to steam for 15 minutes. Wrap a 900 g lobster with a handful of seaweed in aluminum foil, steam it for 25 minutes covered and 10 minutes without a lid. Meanwhile, remove the stalk, seeds, filaments and skin from the peppers, pass them to the mixer. Melt 25 g of butter, let the shallot stew, add salt and pepper, add 10 cl of martini bianco, bring to the boil and add the pepper purée. When the boil resumes, add 50 cl of cooking cream, let it simmer for 1/4 of an hour. Meanwhile skin the lobster, collect the creamy parts, add 1 tablespoon of cornstarch, 2 egg yolks, the juice of 1/2 lemon and 2 tablespoons of white martini. Mix well. Cut the lobster into medallions, arrange them on a serving plate (hot). Bind the sauce by pouring the preparation into the saucepan, beating with a whisk without interrupting and removing it from the heat as soon as it comes to a boil. Add the cooked and warm celery and carrot sticks, cover the lobster with the sauce and sprinkle with chopped ciboulette. You can serve with noodles.