Fricassee of Lobster with Sauternes Sauce

Name: Fricassee of Lobster with Sauternes Sauce (Fricassée de homard à la crème de Sauternes)
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: For two people
Cuisine: French
Ingredients: a bunch of chervil, with the stalks removed; a sprig of tarragon, about 8–10 leaves; 1 tablespoon cognac; 5 tablespoons Sauternes; 1 teaspoon tomato puree; 1 tablespoon celery finely diced; 1 tablespoon shallot finely diced; 1 tablespoon carrot finely diced; 150 ml (¼ pint) whipping cream; 2 small live lobsters weighing 500 g (1 lb 2 oz) each; 8 tablespoons coarse salt; 20 g (¾ oz) butter; salt, pepper

Fricassée de homard à la crème de Sauternes

Preparation info

For
two
people

Difficulty
Medium
Ready in
1 hr 30

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

2 small live lobsters weighing 500 g (1 lb 2 oz</

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Despatch the lobsters in the way recommended on page 113. Bring 5 litres (9 pints) of water with 8