Homards et Langoustes

Name: Homards et Langoustes (Lobster and Crayfish)
Cuisine: French
Ingredients: vegetable; vinegar; oil; mayonnaise; crayfish; lobster

Lobster and Crayfish

Preparation info

Appears in

Published 1923

Cook in the same way, twenty minutes for a lobster, about half an hour for a crayfish.

Both are served cold with a sauce,