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Lobster Gratiné

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Preparation info
  • 4

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 cups dry white French vermouth
  • 2 cups water
  • 1 large onion

Method

  1. Combine the vermouth, water, onion, carrot, celery, parsley, bay leaf, tarragon, two teaspoons salt and the peppercorns in a fish kettle or steamer. Simmer for fifteen minutes.

  2. If possible, tie the lobsters to a rack so they will stay flat during cooking. Add the lobsters to the rapidly boiling liquid. Otherwise, the lobsters may be dropped into the bo

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