Lobster rillettes from Fish, Indian Style: 100 Simple Spicy Recipes by Atul Kochhar

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Notes about this recipe

  • tekobo on February 02, 2021

    Used this recipe for tips about how to blanch lobster before use in a recipe that needs you to cook the lobster further. Did the freeze for two hours, knife through head and then blanched for 3 minutes in total - body first for 1 min and claws for a further 2 mins. Could probably have gone to 5 mins to make even easier to retrieve the meat from shell. Good technique.

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