Blanquette de Homard

Name: Blanquette de Homard
Yield: Serves 4
Cuisine: American
Ingredients: juice of 1 lemon; 1 bunch of fresh chives, chopped small (that’s fresh—not that freeze-dried garbage, okay?); white pepper; a few sprigs of flat parsley or chervil, for garnish; 2 cups/450 ml heavy cream; 1 shallot, peeled and sliced very thin; 2 2-lb/900-g lobsters; 1 leek, white part only, washed and sliced very thin; ¼ cup/56 ml white wine; 1 cup/225 ml light chicken stock or broth; 2½ lb/225 g haricots verts (skinny French green beans); salt; pinch of sugar; 6 tbsp/75 g butter, softened; 12 pearl onions

Preparation info

Serves
4

Difficulty
Easy

Appears in

Les Halles Cookbook

By Anthony Bourdain

Published 2004

About

Ingredients

2½ lb/225 g haricots verts (skinny French green beans)
salt
12</

Europe
Americas
France
United States
Main course
Mediterranean
New York
Gluten-free

Method

Prep

First, the haricots verts. In the large pot, bring 4 cups/900 ml of water to a rolling boil. Add a large pinch of salt. Cook the beans un