Preparation :
Beet: Wash the lime hot, cut in half, squeeze and stir with 1 tablespoon of nut oil, salt and ground pepper to make a marinade. Peel the beet, cut into paper-thin slices with a slicer and brush with the marinade. Reserve remaining marinade for lobster.
Charlotte potato salad: In a small Reindl about 1/2 Lt.
Bring water to a boil, season lightly with salt. Remove the peel from the potatoes, the shallots and the cucumber, remove the seeds from the cucumber. Cut everything into very small cubes. Soften the potatoes in salted water and drain.
Remove the skin from the horseradish and grate finely. Chop the chives and chervil. Mix 1 dl of sour cream, 10 g of grated horseradish, the chives and the chervil in a baking bowl with the potatoes, the shallots and the diced cucumber and season well with salt and ground pepper. Mix the remaining sour cream with the remaining horseradish and season well with salt and ground pepper.
Preparation :
In a Hohen Reindl bring about 4-5 Lt. of water with the leek, onion, parsley, celery stick, carrot as well as the thyme sprig to a boil and season with the sea salt, make about 3-5 min, make the lobsters upside down in the bubbling hot broth for 2 min, pull the saucepan off the stove top and make the lobsters about 5 min.
Remove the lobsters from the broth and scoop them out on the spot. The humme
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