4 oz (100 g) Cucumber
4 sticks Celery
1 bu. Chervil
3 1/4 lb. (1.5 kg) Tomatoes
12 oz (350 g) Red bell peppers
9 oz (250 g) Cucumber
5 cloves Garlic
to taste Parsley, Salt, and Pepper
1 Tbsp. Vinegar
2 cups (500 ml) single (light) Cream
Peel and slice the cucumber. Wash the white part of the leeks and celery and cut them into julienne strips. Blanch all these vegetables in boiling salted water (5 minutes for the cucumber, 10 minutes for the leeks and celery). Drain, cool under cold water and dry thoroughly. Remove the leaves from the chervil. Peel, seed, and slice the tomatoes. Seed and slice the bell peppers. Peel and seed the other cucumber. Peel and crush the garlic.
Cook 4 lobsters for 5 minutes in court-bouillon (a broth made by cooking various vegetables and herbs). Shell them, put aside the coral and cut the flesh into slices. Arrange the slices on a large dish.
Liquidize the raw vegetables (tomatoes, peppers, garlic, and cucumber) with parsley, salt, pepper, and vinegar. Put the vegetable puree into a saucepan and bring to the boil to make a bouillon.
Separately, bring the cream to a boil. Mix the vegetable bouillon and cream together, adjust the seasoning and boil the mixture for 2-3 minutes. Take off the heat, blend in the reserved coral and strain. Pour this puree over the lobster slices and leave to cool.
Refrigerate until well chilled before serving. Garnish with the slices of cucumber, the blanched julienne of leeks and celery and the chervil leaves.
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Whether you eat or drink, or whatever you do, do all to the glory of God. -1 Cor 10:31 ESV