2115 Homard à la Crème

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Proceed in the same way as for Homard à la Newburg using raw lobster but deglaze with brandy only and immediately add 125 g (4½ oz) peeled thickly sliced raw truffles. Almost cover with very fresh, single cream, season with salt and a touch of Cayenne and finish cooking.

When cooked, remove the meat from the shells and place in a timbale with the truffles. Reduce the cream to 2 dl (7 fl oz or ⅞ U.S. cup), add 3 tbs melted light Meat Glaze and a few drops of lemon juice and pass the sauce through a fine muslin or strainer over the lobster.