Peppers stuffed with lobster cream (TM)

From Cookipedia

The small peppers used to make this dish come from Lodosa in Spain and are available in jars or tins from Spanish food suppliers.

Peppers stuffed with lobster cream (TM)
The new Thermomix TM5 (2014)
Servings:Serves 4
Calories per serving:369
Ready in:55 minutes
Prep. time:10 minutes
Cook time:45 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:28th July 2013

Best recipe review

Sounds divine


Just wish I still had my Thermy



Create a printable shopping list for this recipe's recipeIngredient

For the stock

For the cream

For the sauce


  1. 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.
  2. Strain through a fine sieve, add the rest of the milk and reserve.
  3. Wash the bowl and the lid.
  4. For the cream, put the butter, oil and flour into the bowl 3 minutes / 100° / Speed 3.
  5. Add the reserved stock 6 minutes / 100° / Speed 3.
  6. Add the peeled and chopped lobster, the egg yolk and seasoning 4 minutes / 80° / Speed 1½.
  7. If the cream is very thick, add a little milk.
  8. Stuff the peppers with the cream, close them with a cocktail stick and place them in a baking dish.
  9. Without washing the bowl add the carrot and tomato 5 seconds / Speed 5.
  10. [Scrape down the sides of the bowl] then 5 minutes / Temp. Varoma / Speed 3½.
  11. Add the remaining sauce ingredients 5 minutes / 100° / Speed 4.
  12. If the sauce isn't smooth enough chop for a few seconds / Speeds 5-7-9.
  13. Finally pour the sauce over the peppers and bake for 15 minutes at 170°C.
  14. Serve sprinkled with the chopped parsley.

Recipe source

  • This is a translation of a recipe in Cocina española con Thermomix

See also

Interesting lobster recipes

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#sauce #peppers #cream #stock #lobster #tomato #eggyolk #butter #whitewine #carrot #parsley