Langouste Amoureuse

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


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


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.

Moisten with dry white wine and enough white stock (chicken or veal) to cover pieces. Add tomatoes, garlic, cayenne and bouquet garni. Simmer gently for about 20 minutes. Remove and drain tail pieces only, and place them on a heated serving dish.

Reduce cooking liquid over a high heat, and blend coral together with beurre manié (1 tablespoon butter mashed with 1 tablespoon flour) and fresh cream. Add to sauce; correct seasoning and strain through a fine sieve over tail pieces, pressing body and vegetables well to extract juices. Sprinkle with chopped tarragon or parsley.