Name: Roast Lobster
Yield: For two people
Cuisine: French
Ingredients: salt and pepper; 150 ml (¼ pint) dry white wine; 2 tablespoons olive oil; 1 live lobster weighing 900 g (2 lbs); 250 ml (scant ½ pint) court-bouillon or 250 ml (scant ½ pint) water and 1¼ teaspoons salt; 1 teaspoon freshly-chopped flat parsley or chervil for the herb butter; 1 pinch thyme; 1 anchovy fillet for the anchovy butter; 15 g (½ oz) well-softened butter; 1 pinch tarragon; 250 g (8¾ oz) well-softened butter

Preparation info

For
two
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Homard rôti au four ‘Succulent lobster in its shell, drenched with herb butter’

Ingredients

Main ingredients

1 live lobster weighing 900 g (2 lbs)
250 m

Method

Preparation of the herb butter

Bring the white wine and herbs to the boil in the first small saucepan. Reduce until only about 3 tablespoons of liquid remain. Allow to cool somewhat, then add the 250 g (8¾ oz) softened butter and salt and pepper. Mix with a fork, or better a small wire whisk, until you have a smooth thick cream; keep