Homard à l’Américaine

Method

Take two or three small lobsters, cut them in five or six pieces and break the claws in two.

Put into a saucepan two or three onions and the same number of carrots, with a piece of butter, the size of a walnut, and a spoonful of olive oil; cook this for five minutes. Put in the pieces of lobster, cook another five minutes; add a glass of brandy, light it and let it burn a little; then add a glass of white wine, curry powder, red pepper, salt, chopped parsley, and a heaped up spoonful of thick purée of tomatoes. Cover the saucepan and cook one hour on a moderate fire. Five minutes before serving add a little brandy and white wine. This dish must be very spicy.

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