Homard au Whisky

Preparation info
  • Serves


    Appears in
    Everything on the Table

    By Colman Andrews

    Published 1992

    • About

    Sometimes, though, Claude does the cooking. This is one of his specialties—inspired, he reports, by a dish he used to indulge in sometimes at Maxim’s.


    • 2 onions, minced
    • 1 garlic clove, minced
    • 2 tomatoes, peeled, seeded, and chopped


    In a large Dutch oven, cook onions, garlic, tomatoes, and bouquet garni in olive oil over low heat for at least 1 hour, or until very soft and thick. Season mixture to taste with salt and pepper.

    Cut the lobsters into large pieces along the separations in their shells.* Detach and crack the claws. Cut the head in two lengthwise, reserving the