Mousseline de Brochet Homardine

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • ¾ pound fresh pike (after skin and bones have been removed)
  • 1 small lobster (about ¾ pound


Cut lobster tail (shell and all) into slices; cut remaining body in half lengthwise and remove the coral. Carefully remove the intestinal tube. Sauté lobster pieces in olive oil over a high heat for 3 minutes; add finely chopped shallots and moisten with dry white wine and Madeira. Season to taste with salt and freshly ground black pepper, and cook for 15 minutes. Remove lobster pieces from pan