Peppers stuffed with lobster cream (TM)

Peppers stuffed with lobster cream (TM)

Thermomix TM31 - the ultimate gadget!
Servings:	Serves 4
Ready in:	55 minutes
Prep. time:	10 minutes
Cook time:	45 minutes
Difficulty:

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

Ingredients

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• 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

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