Civet de Homard au Madiran

Braised lobster in red wine

Preparation info
  • Serves


    • Difficulty


Appears in

By Pierre Koffmann

Published 2012

  • About


  • 4 lobster portions, 450 g/1 lb each
  • 50 g/


In a saucepan, sweat all the diced vegetables with half the oil for 5 minutes. Add the bouquet garni, garlic, chopped anchovies, tomato purée and wine, season with salt and pepper and cook gently for 20 minutes.

Cut the lobsters into pieces. Collect the corals and mix them into a small ball with the flour and softened butter.

Heat the remaining oil in a large frying pan. When it