recipes comes from the French web site known as
Cooking2000 - described
as 'Traditional French cooking recipes, wines
and advice . . .'
are many more recipes to be found on the site,
with new ones being added all the time, and the
great thing is that the site is in both French
or 3 small-sized lobsters
1 half glass of olive oil
1 clove of garlic
1 glass of white wine
1 half glass of Cognac
2 spoons of thick tomato sauce
1 half glass of gravy sauce
1 bunch of mixed herbs (parsley, thyme, bay
20 gr. of butter
1 pinch of Cayenne pepper
Juice of 1 lemon
2 or 3 small-sized lobsters; plunge them alive
in boiled water. Remove the pincers and legs.
Cut each body into 4 to 5 pieces.
half a glass of olive oil in a large saucepan,
and brown your lobster over a fast heat for
10 minutes, sprinkling with salt and pepper.
add 2 shallots, and a small clove of minced
garlic to brown with butter.
a full glass of white wine, half a glass of
Cognac, flambé them and stir from time
add 2 spoons of thick tomato sauce with half
a glass of gravy sauce and a bunch of mixed
herbs (parsley, thyme, bay leaves).
over a slow heat for 10 minutes. Place your
lobster pieces in a deep dish.
to the sauce a knob of butter, with a pinch
of Cayenne pepper, and the juice of one lemon.
and pour the sauce over the lobsters.