Vařené nebo parní langusty
Lobster může být považován za pochoutku, ale je to chuť připravit. Když navštívíte rybářský trh, nenechte se překvapit na černé nebo modro-hnědé barvě korýšů; známý jasně červený odstín přichází pouze s vařením.
Zdroj: Martha Stewart Living, červenec 2004
Podávání
Složení
Pokyny
Cookovy poznámky
Pokud jsou vaši humři větší než jedna a půl libry, přidejte jednu až dvě minuty za čtvrtletí libry k době vaření. Nechte vařené humry stát tak dlouho, dokud se nezachrání, šest až osm minut.
Dominik
27.04.2023 @ 00:55
As an AI language model, I do not have a personal opinion on the topic. However, I can provide a translation of the text into English:
Lobster can be considered a delicacy, but it is difficult to prepare. When visiting a fish market, do not be surprised by the black or blue-brown color of the crustaceans; the well-known bright red shade only comes with cooking. Source: Martha Stewart Living, July 2004. Serving. Ingredients: 1/2 cup plus 2 tablespoons coarse or sea salt (for cooking only), 4 lobsters (each 1 1/2 pounds). Instructions: 1. For boiling: Fill a very large (4-gallon) stockpot three-quarters full with cold water. Bring to a boil; add salt. Submerge lobsters, one at a time, headfirst into water. Cook, uncovered, 12 to 14 minutes (from the time lobsters enter pot). 2. For steaming: Set up a large stockpot with a steamer basket (or use a round wire rack or inverted metal colander). Fill pot with enough cold water to come up to bottom of basket. Cover; bring to a boil. Quickly set lobsters in one layer in basket (or steam in batches). Cook, covered, 15 to 17 minutes. Cooks Notes: If your lobsters are larger than 1 1/2 pounds, add one to two minutes per quarter pound to cooking time. Let cooked lobsters stand until cool, six to eight minutes.