Homard au Whisky

Name: Homard au Whisky
Yield: Serves 6
Cuisine: France
Ingredients: 1 bouquet garni (3 sprigs parsley, 1 sprig thyme, and 1 bay leaf, tied together firmly); 6 live lobsters, 1 to 1½ pounds each; 1 garlic clove, minced; 6 to 8 saffron threads, lightly toasted and crushed; Tabasco sauce; 2 onions, minced; Good-quality Scotch whisky, warmed; Olive oil; 2 cups dry white wine; Salt and freshly ground black pepper; 2 tomatoes, peeled, seeded, and chopped

Preparation info

Serves
6

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.

Ingredients

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

Europe
France
Dinner
Mediterranean

Method

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