Lobster in Green Sauce “El Faro”

Name: Lobster in Green Sauce “El Faro”
Yield: 2 portions
Ingredients: 2 tablespoons dry sherry; Chopped fresh parsley, for garnish; 1½ tablespoons unbleached all-purpose flour; ¾ cup fish stock or bottled clam juice; 1 teaspoon minced garlic; 3 tablespoons finely chopped white onion; 3 tablespoons olive oil; ¼ cup finely chopped fresh parsley; ¾ cup water; 2 live lobsters (about 1¼ pounds each)

Preparation info

2
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Onion and garlic are mellowed by sherry and the crisp fresh taste of parsley for this emerald-green sauce. This dish was always a favorite at El Faro, a marvelous Spanish restaurant in Greenwich Village. A white Sangria is a perfect accompaniment.

Ingredients

2 live lobsters (about 1¼ pounds each)
3 tablespoons olive oil
3 tablespoons

Fish course
Pescatarian

Method

Prepare the lobsters by inserting the tip of a sharp knife into the flesh between the head and the body. (This severs the spinal cord.) Let stand 2 minutes.
Remove the claws and crack them. Remove the tails and cut them in half lengthwise, using a sharp chefs knife or kitchen shears. Discard the lobster bodies.
Heat the oil in a skillet, and sauté the