Civet of Lobster in Burgundy

Homard en civet de vieux Bourgogne

Preparation info

  • For


    • Difficulty


    • Ready in

      45 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • 1 live hen lobster weighing 1 kg ( lb) for a main course or 350–40


  1. Despatch the lobster in the way recommended. Chop the tail part into six pieces and crush the claws lightly. Reserve the coral and creamy parts of the head, being careful to remove the sac, which should be clearly visible.
  2. Season the pieces of lobster with salt and pepper and sauté rapidly in