2110 Homard à la Bordelaise

Name: Homard à la Bordelaise
Cuisine: France
Ingredients: live lobster; cayenne; salt; butter; pepper; shells; clarified butter; lobster; bouquet garni; espagnole; fish stock; white wine; brandy; shallot; garlic; pea; salt; lemon juice; coral; chervil; parsley; tarragon

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

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