Photo: Dimitris Vlaikos
Lobster with fennel – delicious crockery Athonite cuisinewhich combines easiness of mentation with the vibrant aroma of herbs. This look is particularly bully with institution and is traditionally served with white wine.
If possible, it is amended to use wild fennel – it has a richer taste and aroma.
Cooking time: 20 minutes prep + 1 hr cooking
Ingredients (for 4 servings)
- 2 lobster (about 500 g each)
- 3 bundles green onionsfinely chopped
- 3 bundles fresh fennelfinely chopped
- 2 bulbsfinely chopped
- 4 cloves garliccrushed
- 1/2 clump dillfinely chopped
- juice from 4 lemons
- 200 ml olive oil
- salt, black pepper
Cooking method
- Fry successful a wide saucepan implicit debased vigor oniongreen onions and ail successful olive oil until soft.
- Add fennel and cook, stirring, until it reduces successful volume and becomes soft.
- Carefully spot successful a deep, wide saucepan (or dense frying cookware with a lid) lobstersbeing cautious not to harm the claws and shell.
- Distribute fried vegetables with fennel connected top and sides.
- Pour successful astir 2 cups of water, adhd dillsalt and pepper.
- Cover and navigator implicit debased vigor for astir 45 minutes until the liquid has evaporated.
- At the extremity adhd lemon juice and region from heat.
Editorial comment
Athonite cuisine knows however to grip adjacent costly products without unnecessary ostentation.
Fennel and lemon present they work arsenic earthy spirit enhancers without interrupting the merchandise itself.
This is the lawsuit when the main happening is not to “overcook” and not to interfere unnecessarily.
See also: Athonite cuisine for Lent: 26 recipes from monk Epiphanius from Athos
Greek (GR) · 
English (US) ·