2115 Homard à la Crème

Name: Homard à la Crème
Cuisine: France
Ingredients: salt; cayenne; truffles; single cream; meat glaze; lemon juice; shells; cream; brandy; lobster

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

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) pee