2110 Homard à la Bordelaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut up the live lobster as described in the preceding recipe and season the pieces with salt and pepper.

Place the pieces of lobster in a pan containing 50 g (2 oz) hot clarified butter and fry gently on all sides until the flesh is well set and the shells are coloured red. Drain off half of the butter and add 2 tbs chopped shallot, a pea-sized piece of crushed garlic, ¼ dl (1 fl oz or ⅛ U.S. cup) flamed brandy and 1 dl (3½ fl oz or ½ U.S. cup) white wine; reduce by half.

Now add 24 dl (9 fl oz or 1⅛ U.S. cups) Fish Stock, 2 dl (7 fl oz or ⅞ U.S. cup) Lenten Sauce Espagnole, dl (5 fl oz or ⅝ U.S. cup) Sauce Tomate, a small Bouquet garni, a pinch of salt and a touch of Cayenne. Cover with a lid and cook gently for 15 minutes. Remove the pieces of lobster and then extract the flesh from the shells; place these in a small pan, cover and keep warm.

Add the chopped creamy parts and coral to the sauce, cook for a few moments and then reduce it to 2 dl (7 fl oz or ⅞ U.S. cup). Pass through a fine strainer over the lobster and reheat without boiling. Finish the sauce with a few drops of lemon juice; 75 g (2½ oz) butter added in small pieces and 4 tbs chopped tarragon and chervil. Shake the pan to ensure the complete mixing of the ingredients, tip into a timbale or deep dish and sprinkle with a little roughly chopped parsley.