Name: Civet of Lobster in Burgundy (Homard en civet de vieux Bourgogne)
Prep time: 45 min
Total time: 45 min
Yield: For two people
Cuisine: French
Ingredients: bouquet garni made up of 2 parsley sprigs, a small piece of celery, ½ bayleaf and a sprig of thyme; 70 g (2¾ oz) butter; 2 tablespoons oil; 1 live hen lobster weighing 1 kg (2¼ lb) for a main course or 350–400 g (12–14 oz) for a first course; 2 shallots, chopped; chopped parsley for garnish; 4 tablespoons cognac; salt, pepper; 8 small button onions, peeled; pinch of icing sugar; 1 tablespoon flour; 10 small white button mushrooms; ½ carrot, cut into small dice; ¾ bottle red Burgundy, preferably Pommard, at least four years old