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Lobster a la Bretagne

Lobster a la Bretagne

 

  • 2 lobsters (about 800 g)
    2 big tomatoes (peeled)
    1 sprig of fresh tarragon
    1 bunch of thyme sprigs
    1  bunch parsley
    2  shallots (finely chopped)
    2 cloves of garlic (finely chopped)
    1⁄3 teaspoon cayenne pepper
    1⁄2  glass of olive oil
    1⁄2  bottle of Muscadet
    1 small glass of good quality cognac 1⁄2 teaspoon sugar
    1 walnut-sized piece of butter

Preparation

The lobsters are added one by one to boiling water for 3 minutes each, they are then quenched, allowed to cool down and after cooling cut in half. Now the garlic and shallots are briefly browned in a pan. Then the quartered tomatoes, sugar, herbs, salt and pep- per are added and cooked on low heat for 5 minutes. Thereafter add the white wine and the halved lobster, cover the pan and cook for 15 minute

 

 

 

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