Langouste Amoureuse

Name: Langouste Amoureuse
Yield: Serves 3 generously.
Ingredients: beurre manié; 4 tablespoons fresh cream; 1 bouquet garni (3 sprigs parsley, 1 sprig thyme, 1 bay leaf); finely chopped tarragon or parsley; 1 live langouste or lobster (about 2½ pounds); salt and freshly ground black pepper; 2½ tablespoons fresh butter; 6-8 tablespoons olive oil; mirepoix bordelaise (2 carrots, 4 shallots and 1 Spanish onion, browned in butter); ¼ pint dry white wine; 6 tomatoes, peeled, seeded and chopped; white stock; dash of cayenne pepper; 2 cloves garlic

Preparation info

Serves
3
generously.

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

1 live langouste or lobster (about 2½ pounds)
salt and freshly ground black pepper
6-8

Starter
Fish course
Pescatarian
Gluten-free

Method

Cut langouste or lobster tail in pieces and split body in half lengthwise. Remove coral and reserve; remove the sandy pocket.

Season tail pieces and body with salt and freshly ground black pepper. Heat oil in a large thick-bottomed frying pan; add tail pieces and body, and sauté, stirring from time to time, until coloured; drain; add butter and mirepoix bordelaise.