Name: Homard rôti, beurre d’ail
Yield: Serves 4
Cuisine: French
Ingredients: lemon wedges, to serve; 1 tsp salt; white pepper; 15 g (½ oz/1 tbsp) dried breadcrumbs; 15 g (½ oz/1 tbsp) ground almonds; 3 anchovy fillets; Béarnaise sauce, optional; 1½ tsp Pernod; 250 g (9½ oz/1 cup) cold unsalted butter, cut into cubes; 30 g (1 oz/2 tbsp) flat-leaf parsley, chopped; 30 g (1 oz/2 tbsp) shallot, chopped; salt and pepper; 1 garlic clove, chopped; 4 × 600 g (1 lb 5 oz) live lobsters

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Koffmann

By Pierre Koffmann

Published 2016

About

Lobster is very delicate but I generally find it quite a dry meat as people always overcook it. This is my favourite way to serve it because the butter keeps it juicy and moist, and it’s easy to control the cooking.

To be honest, it doesn’t even really need the sauce – it’s a nice addition but do leave it out if you’re short on time.