Beurre de Homard II

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Mash the shell, the little legs, and the creamy parts of a whole cooked lobster in a mortar with pestle, or in a blender. Put into small saucepan. Add ¼ pound butter and hea