Parmesan mini-flans with Lobster Sauce
4 people
15 min
Low difficulty
Wine pairing
Verdicchio dei Castelli di Jesi DOC
Details
Wine pairing
Verdicchio dei Castelli di Jesi DOC
The Parmigiano and Lobster pairing might surprise upon reading. But then you taste the dish and realize how the fifth taste, “umami,” typical of the world’s most famous cheese, activates all taste buds. You’ll thus feel the unmistakable flavor of lobster amplified, to which we pair a dry white, fresh wine with a rigorous personality like Verdicchio.
How to cook it
Pan 15 minutes
Pan 15 minutes
Watch the video recipe
The protagonist
Ingredients
- 3 packs Arbi Lobster Sauce 220g
- 4 whole eggs
- 2 yolks
- 160g fresh Parmesan, not too mature
- 320ml low-fat yogurt
- 120ml brandy
- fresh parsley to taste
- butter to taste
Preparation
- Thoroughly combine the eggs, grated Parmesan and yogurt in a blender. Grease ramekins, fill with the mixture and place in a deep baking dish half-full of water. Bake at 160°C (320°F) for 45-50 minutes. Cover the dish with aluminium foil to prevent the flans from burning.
- While the flans are baking, cook the Lobster Sauce according to the package instructions, taking into account the time required for the 3-pack method. Halfway through cooking, add the brandy, then blend with an immersion blender until smooth.
- When ready, remove the flans from the ramekins and arrange on a serving platter. Cover with the lobster sauce and garnish with chopped fresh parsley.