2111 Homard à la Broche

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Select a large very live lobster, hill it and fix it on the spit.

Place in the dripping pan 125 g (4½ oz) butter, ⅓ bottle dry Champagne, a pinth of salt and 6 peppercorns and whilst the lobstei is cooking baste it almost continuously with this mxture—a perfect result is obtainable only in this vay. Allow approximately 40 minutes cooking tine for a lobster weighing 1 kg (2¼ lb).

When cooked, place the lobster on a suitable dish and serve accompanied by eitler of the following sauces: 1) Cold Sauce Ravigcte mixed with the strained cooking liquid from the lobster, from which the fat has been removed. 2) Piss the cooking liquid through a fine strainer, remove all the fat and reduce by three-quarters; add 2 tbs Meat Glaze, 14 tbs Derby Sauce, a pinch of chopped parsley and finish with 75 g (2½ oz) butter and a few drops of lemon juice.