Albert Stockli’s Lobster Aromatic

Name: Albert Stockli’s Lobster Aromatic
Yield: Serves 4
Ingredients: 6 tablespoons sherry; ¼ level teaspoon paprika; 3 tablespoons pernod; 6 tablespoons brandy; 1 tablespoon finely chopped shallots; ½ pound butter; 2 pounds freshly cooked lobster meat; ¾ pint sauce américaine; ½ pint double cream, whipped stiff; ¾ level teaspoon salt; juice of 1 lemon; ¼ level teaspoon ground fennel; ⅛ level teaspoon cayenne pepper; ⅛ level teaspoon thyme; ½ level teaspoon curry powder; cooked white rice

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

2 pounds freshly cooked lobster meat
1 tablespoon finely chopped shallots
½

Fish course
Pescatarian

Method

Sauté finely chopped shallots in butter until golden. Slice lobster meat; add to pan and stir gently in butter and shallot mixture. Add Pernod, brandy and sherry, and flame, stirring continuously until flames die out. Mix paprika, thyme, curry powder, fennel, cayenne and salt, and sprinkle lightly over lobster. Add lemon juice and mix well. Blend in Sauce Américaine. Do not stir. Fold in