Enkel
Enkastritt med tomat, basilika, hummer och kryddad pärlkuskus
Småsprängda cherrytomater, bacon, hummer, örter och pärlkuskus, allt kokt tillsammans i vitt vin med en touch av citron. Detta är en enkastritt som känns lyxig, men i själva verket är så enkel, så smakrik och bara riktigt delikat. Perfekt för sena kvällar
⏱️30 min
🍽️6 portioner
3.0(41)
👩🍳 Gör så här
⏱️ Äggklocka
- 1Using your fingers, remove the meat the lobster tails. If desired, leave the meat intact for 2 of the tails for "looks" as I did for the photos. 2. Heat a large skillet over medium high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels.
- 2Add the tomatoes, cherry tomatoes, garlic, harissa, red pepper flakes, and a pinch each of salt and pepper. Cook 5 minutes or until fragrant. Add the wine and 1/2 cup water and bring to a simmer over medium heat. 3. Stir in the thyme and couscous. Add the lobster and simmer for 8-10 minutes or until the lobster is cooked through and opaque. If the sauce gets too thick, add 1/4 cup water to thin. Remove from the heat and stir in the lemon juice and fresh basil. 4. Top with bacon and fresh herbs. If desired, brown 3 tablespoons of butter on the stove and drizzle over the dish to finish. Enjoy! .