Homard à la créme

Name: Homard à la créme (Lobsters and Mussels in a Cream Sauce)
Cuisine: France
Ingredients: Freshly ground black pepper; 4 cloves garlic; 3 sprigs parsley, chopped; 5 shallots, minced; 3 lb (1.5 kg) mussels, well washed; 2 pints (1 litre) dry white wine (Muscadet or Gros Plant); 2 pints (1 litre) dry white wine (Muscadet or Gros Plant); 2 pints (1 litre) dry white wine (Muscadet or Gros Plant); 15 fl oz (450 ml) double cream; 1 bouquet garni; 1 small glass Calvados; 1 tablespoon nut oil; 2 oz (50 g) butter; 2 live 1½ lb (750 g) lobsters; 1¼ pints (750 ml) cider

Lobsters and Mussels in a Cream Sauce

Preparation info

Serves
6

Difficulty
Easy

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Ingredients

2 live 1½ lb (750 g) lobsters
1¼ pints (

Europe
France
Fish course
Pescatarian
Gluten-free
Normandy

Method

Kill and prepare the lobsters as described in the preceding recipe, reserving the pink matter from the head.

In a large saucepan bring half the cider and a quarter of the wine to the boil. Throw in the mussels, shallots, parsley and garlic. Add