15 min
Prep time
15 min
Cook time
4
Servings
Medium
Difficulty
30 min
Total time
Ingredients
Instructions
-
1
Remove the outer leaves of the endives, cut them in half.
-
2
Then cut the halves of the endive into small threads and set aside.
-
3
Rinse the lobster tails in fresh water.
-
4
Cook the lobster tails in a pot of salted boiling water for one minute after it comes to a boil, then devein the lobster tails.
-
5
Sauté the endives in a pan with a knob of butter.
-
6
Add two tablespoons of cream, season and stir.
-
7
Keep warm over low heat.
-
8
Quickly reheat the lobster tails in another pan with a little butter.
-
9
Sprinkle the lobster tails with a pinch of paprika.
-
10
Serve the shallow bowls with a bed of creamy endives and place 4 lobster tails on top.
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