2123 Homard à la Palestine

Name: Homard à la Palestine
Cuisine: France
Ingredients: white wine; fish stock; live lobster; butter; mirepoix; brandy; lobster; shells; oil; coral; fish velouté; curry powder; moisten

Preparation info

Difficulty
Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

About

Method

Cut the live lobster into sections and colour in butter with a Mirepoix in the same way as for Bisque.

Moisten with