Elegant, rich, and unmistakably French in spirit, Lobster with Red Pepper Cream is a refined dish that combines the natural sweetness of lobster with a silky, aromatic sauce made from red peppers, cream, and white Martini. It’s a recipe designed for special occasions, where balance, technique, and flavor come together to highlight the lobster without overpowering it. Let’s see how to make it.
Gourmet
French
Refined
Lobster with Red Pepper Cream
Lobster with Red Pepper Cream is an elegant French-inspired dish: steamed lobster served with a smooth sauce made from red peppers, cream, and white Martini. Perfect for refined dinners and special occasions.
Ingredients
- Lobster 800–900 g
- Red bell peppers 4
- Carrots 2
- Celery 100 g
- Shallot 1 tbsp chopped
- Chives 1 tbsp chopped
- Butter 25 g
- White Martini 3 dl
- Cooking cream 500 ml
- Egg yolks 2
- Cornstarch 1 tsp
- Lemon juice 1/2 lemon
- Salt to taste
- Black pepper to taste
- Seaweed for steaming
Tools
- Steamer
- Saucepan
- Blender
- Whisk
- Knife
- Pot
Instructions
- Peel carrots and celery, cut into thin sticks; chop shallot and chives.
- Steam peppers, carrots, and celery for about 15 minutes.
- Wrap the lobster with seaweed in foil and steam: 25 minutes covered, 10 minutes uncovered.
- Peel the peppers, remove seeds and skin, and blend into a smooth purée.
- Melt the butter, soften the shallot, season, add 1 dl Martini and bring to a boil.
- Add pepper purée and cream; simmer gently for 15 minutes.
- Remove lobster meat; mix creamy parts with cornstarch, egg yolks, lemon juice, and 2 tbsp Martini.
- Slice lobster into medallions and arrange on a warm serving plate.
- Whisk the mixture into the sauce off heat until it just returns to a boil.
- Add carrots and celery, pour sauce over lobster, and finish with chopped chives.
Nutritional values (per serving)
Calories
620 kcal
620 kcal
Fat
42 g
42 g
Carbohydrates
18 g
18 g
Protein
38 g
38 g
Sugar
9 g
9 g
Fiber
3 g
3 g
Sodium
520 mg
520 mg
This post is also available in: Italiano (Italian)
