Anne Willan

Homard à la Bordelaise

Lobster in Red Wine Sauce

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

The Bordelaise habit of sautéing in butter with shallots and then simmering in wine is perfectly suited to lobster. Red or white wine may be used; cognac and cayenne pepper (a favourite spice with shellfish) help develop the flavour.

Ingredients

750 g each 2

Method

Kill and cut up the lobsters*. Mash the soft meat and the coral of the lobster with a tablespoon of the butter.

In a large frying pan, heat the oil and 2 tablespoons of the butter until very hot. Add the lobster pieces and cook over a high fire, turning them over occasionally, until they tur