2135 Cold Lobster with Various Sauces

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook the lobster in Vinegar Court-bouillon, allow to cool in the cooking liquid and when cold, remove, drain well and detach the claws. Split the lobster in half lengthways, discard the sac from the head and carefully crack the claws so that the flesh can be easily removed. Place the two halves on a folded serviette on a dish; arrange the claws at the sides and surround with parsley or hearts of lettuce.

Serve accompanied with Sauce Mayonnaise or one of its derivatives, e.g. Rémoulade, Tartare, etc.