Tuesday, 30 June 2020

Lobster a la Bretonne

by M. Benoit

Split a live lobster lengthwise. Squeeze a clove of garlic onto the lobster halves.

Now prepare the pan, preferably an old copper pan. Put in liberal chunks of unsalted butter, then add cognac to taste—don't overdo it. To this add a sprinkle of rosemary. Place the lobster halves in the pan and put the pan in a 400°F oven and cook for fifteen minutes. If you broil keep the pan four inches from the heat. Or, if you’re a barbecue fan, wrap the lobster in aluminum foil and place it over red coals for 20 minutes.

When cooked, baste the meat with the fragrant sauce from the pan. Serve and eat immediately. If you’re serving this for a party and you wish to give the plate a glamorous look, place a bowl of wild rice between the lobster halves on the plate. Flavor the rice with saffron, chives and port and, of course, lots of butter, for extra flavor — and this is a favorite trick of mine — serve as a vegetable with the grilled lobster one pound of thinly sliced raw mushrooms, pouring over them when ready to serve two cups of onions fried golden brown. The secret is to pour the red hot onions over the mushrooms. Add salt and pepper to taste. A dash or so of brandy never hurts!”

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