Whole Lobster in a Lightly Spiced Sauce with Barsac

Preparation info
  • Serves


    • Difficulty


Appears in

By Kit Chapman

Published 1989

  • About


  • 6 live lobsters each about 500 g ( lb) in weight


To make the sauce, pour the fish stock, cream and Barsac into a saucepan, add the root ginger, coriander and curry powder, bring to the boil and simmer for about 10 minutes. Pass the sauce through a fine sieve, bring back to a simmer and whisk in the butter in small pieces. Check the consistency; if too thin, reduce, or if a little thick, add some more fish stock. Check the seasoning and keep w