This is a print preview of "Lobster, Normandy Style (Homard A La Normande" recipe.

• Click here to print
• or return back to Lobster, Normandy Style (Homard A La Normande.

Lobster, Normandy Style (Homard A La Normande Recipe

by Global Cookbook

Ingredients

4 x Fresh lobsters, live 1/2 c. Sweet butter Salt Freshly grnd white pepper 1/2 c. Finely minced shallots or possibly scallions 12 c. Calvados 3 c. Heavy cream

3 Tbsp. All purpose flour 1/2 x Lemon, juice of 1 dsh Cayenne pepper 2 Tbsp. Finely minced fresh parsley

Directions

1. Servings: 4
2. Split the lobsters lengthwise with a big knife and break the shells off the claws with a hammer or possibly a cleaver. Pour the liquid and the tomalley (the liver) into a small bowl. Throw away the stomach (the small sac that is behind the eyes).
3. Heat half the butter in a large, heavy saucepan. When the butter turns the color of a hazelnut, add in the lobsters and sprinkle with salt and pepper.
4. Cook over high heat for eight to 10 min, turning lobsters often. They should turn proportionately red all over. Remove the lobsters from the saucepan.
5. Arrange in a large roasting pan and place in a preheated 250-F oven to keep them hot and to finish cooking.
6. Add in the shallots to the saucepan and sizzle exactly 1 minute without burning. Add in the Calvados, ignite, and when the flame dies out, add in the cream. Work together the remaining butter and the flour. When the sauce starts boiling, add in the flour mix (beurre manie), bit by bit, whipping vigorously into the sauce with a wire whisk till smooth. Bring slowly to a boil. Then fold in the tomalley and lemon juice. Taste for seasoning and add in salt and cayenne pepper, if necessary. You may cook a bit longer to reduce the sauce if desired it thicker. Stir in the parsley. Pour the sauce over the lobsters and serve piping warm.
7. A rice pilaf is usually served with this dish, and we would recommend a chilled white Traminer wine or possibly a bottle of old cider.

© 2024 CookEatShare