Lobster Colbert

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 2 medium-sized live lobsters
  • well-flavoured wine court-bouillon
  • butter
  • ½ pint cha

Method

Cook lobsters in a well-flavoured wine court-bouillon. After 25 minutes of slow cooking, remove shells, and cut tails and claws into thin rounds. Just before serving, warm them through in foaming butter and then add champagne. When the wine is reduced to three-quarters of the original quantity, add finely sliced mushrooms cooked in butter. Cover these with cream mixed with meat glaze. Th