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Recipe : ** Lobster, Normandy Style

Lobster, Normandy Style
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Course:
Main Dish

Practical information

  • Prep time
    15 min
  • Cooking
    30 min
  • Ready in
    45 min
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             

Categories

Healthy recipe
Difficulty:
easy recipe
Recipe for:
big families
Category:
Fish and Seafood
Tags:
lobster, Lobster, lobster

Recipe's Ingredients

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  • 4 fresh lobsters
  • salt
  • freshly ground white pepper
  • 1 dsh cayenne pepper
  • ½ lemon, juice of
  • 3 tablespoons all purpose flour
  • 120 g sweet butter
  • 120 g shallots or scallions
  • 700 g heavy cream
  • 3 l calvados

  • Recipe preparation steps

  • 1
    Split the lobsters lengthwise with a big knife and break the shells off the claws with a hammer or a cleaver.
  • 2
    Pour the liquid and the tomalley (the liver) into a small bowl.
  • 3
    Discard the stomach (the small sac which is behind the eyes).Melt half the butter in a large, heavy saucepan.
  • 4
    When the butter turns the color of a hazelnut, add the lobsters and sprinkle with salt and pepper.Cook over high heat for eight to 10 minutes, turning lobsters often.
  • 5
    They should turn evenly red all over.
  • 6
    Remove the lobsters from the saucepan.Arrange in a large roasting pan and place in a preheated 125°C oven to keep them warm and to finish cooking.Add the shallots to the saucepan and sizzle exactly 1 minute without burning.
  • 7
    Add the Calvados, ignite, and when the flame dies out, add the cream.
  • 8
    Work together the remaining butter and the flour.
  • 9
    When the sauce starts boiling, add the flour mixture (beurre manie), bit by bit, whipping vigorously into the sauce with a wire whisk until smooth.
  • 10
    Bring slowly to a boil.
  • 11
    Then mix in the tomalley and lemon juice.
  • 12
    Taste for seasoning and add salt and cayenne pepper, if necessary.
  • 13
    You may cook a bit longer to reduce the sauce if you like it thicker.
  • 14
    Stir in the parsley.
  • 15
    Pour the sauce over the lobsters and serve piping hot.A rice pilaf is usually served with this dish, and we would recommend a chilled white Traminer wine or a bottle of old cider.
  • Ready !