Side Pannel
Homard a la Normande (Lobster, Normandy Style)
Homard a la Normande (Lobster, Normandy Style)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 4 Fresh lobsters, live
- 1/2 c Sweet butter
- Salt
- Freshly ground white pepper
- 1/2 c Finely chopped shallots or
- -scallions
- 12 c Calvados
- 3 c Heavy cream
- 3 tb All purpose flour
- 1/2 Lemon, juice of
- 1 ds Cayenne pepper
- 2 tb Finely chopped fresh parsley
Directions
Servings: 4
Split the lobsters lengthwise with a big knife and break the shells off the
claws with a hammer or a cleaver. Pour the liquid and the tomalley (the
liver) into a small bowl. Discard the stomach (the small sac which is
behind the eyes).
Melt half the butter in a large, heavy saucepan. When the butter turns the
color of a hazelnut, add the lobsters and sprinkle with salt and pepper.
Cook over high heat for eight to 10 minutes, turning lobsters often. They
should turn evenly red all over. Remove the lobsters from the saucepan.
Arrange in a large roasting pan and place in a preheated 250-F oven to keep
them warm and to finish cooking.
Add the shallots to the saucepan and sizzle exactly 1 minute without
burning. Add the Calvados, ignite, and when the flame dies out, add the
cream. Work together the remaining butter and the flour. When the sauce
starts boiling, add the flour mixture (beurre manie), bit by bit, whipping
vigorously into the sauce with a wire whisk until smooth. Bring slowly to a
boil. Then mix in the tomalley and lemon juice. Taste for seasoning and add
salt and cayenne pepper, if necessary. You may cook a bit longer to reduce
the sauce if you like it thicker. Stir in the parsley. Pour the sauce over
the lobsters and serve piping hot.
A rice pilaf is usually served with this dish, and we would recommend a
chilled white Traminer wine or a bottle of old cider.
From Sallie Austin
Split the lobsters lengthwise with a big knife and break the shells off the
claws with a hammer or a cleaver. Pour the liquid and the tomalley (the
liver) into a small bowl. Discard the stomach (the small sac which is
behind the eyes).
Melt half the butter in a large, heavy saucepan. When the butter turns the
color of a hazelnut, add the lobsters and sprinkle with salt and pepper.
Cook over high heat for eight to 10 minutes, turning lobsters often. They
should turn evenly red all over. Remove the lobsters from the saucepan.
Arrange in a large roasting pan and place in a preheated 250-F oven to keep
them warm and to finish cooking.
Add the shallots to the saucepan and sizzle exactly 1 minute without
burning. Add the Calvados, ignite, and when the flame dies out, add the
cream. Work together the remaining butter and the flour. When the sauce
starts boiling, add the flour mixture (beurre manie), bit by bit, whipping
vigorously into the sauce with a wire whisk until smooth. Bring slowly to a
boil. Then mix in the tomalley and lemon juice. Taste for seasoning and add
salt and cayenne pepper, if necessary. You may cook a bit longer to reduce
the sauce if you like it thicker. Stir in the parsley. Pour the sauce over
the lobsters and serve piping hot.
A rice pilaf is usually served with this dish, and we would recommend a
chilled white Traminer wine or a bottle of old cider.
From Sallie Austin
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