TM
* 8 piquillo Peppers
* Chopped Parsley
'''For the Stock'''
* 500g Milk
* 100g White wine
* 25g Brandy
* 1 large Lobster
'''For the Cream'''
* 50g Butter
* 50g Olive oil
* 25g Flour
* 1 Egg yolk
* Salt
'''For the Sauce'''
* 1 Carrot, peeled and chopped
* 1 Tomato, peeled and Seeds removed
* 100g White wine
* 100g water
* 1 Fish stock cube

===Method===
* To make the Stock, put half of the Milk and the Wine into the bowl with the Brandy and the head of the Lobster '''7 minutes / 100° / Speed 4'''.
* Strain through a fine Sieve, add the rest of the Milk and reserve.
* Wash the bowl and the lid.
* For the Cream, put the Butter, Oil and Flour into the bowl '''3 minutes / 100° / Speed 3'''.
* Add the reserved Stock '''6 minutes / 100° / Speed 3'''.
* Add the peeled and chopped Lobster, the Egg yolk and seasoning '''4 minutes / 80° / Speed 1½'''.
* If the Cream is very thick, add a little Milk.
* Stuff the Peppers with the Cream, close them with a cocktail stick and place them in a Baking dish.
* Without washing the bowl add the Carrot and Tomato '''5 seconds / Speed 5'''.
* [Scrape down the sides of the bowl] then '''5 minutes / Temp. Varoma / Speed 3½'''.
* Add the remaining Sauce ingredients '''5 minutes / 100° / Speed 4'''.
* If the Sauce isn't smooth enough chop for '''a few seconds / Speeds 5-7-9'''.
* Finally pour the Sauce over the Peppers and Bake for 15 minutes at 170°C.
* Serve sprinkled with the chopped Parsley.
* This is a translation of a recipe in '''''Cocina española con Thermomix'''''
#sauce #peppers #cream #stock #lobster #tomato #eggyolk #butter #whitewine #carrot #parsley


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