Ingredient
for 6 persons
- 2.5 to 3 kg of lobsters
- 2 onions
- 5 shallots
- 6 spoon of olive oil
- 12 cl of armagnac
- 1l of banyuls
- parsley, chervil, chive
- 10g of butter
- flour
Wine
Cote du rhone, Cornas preferably
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Recipe
Cook and chop shallots and onions
Make bleach with the olive oil in jumping
With share, make return pieces of lobster
Flame them with armagnac and wet with banyuls
Add shallots and onions, leave heather approximately 15 mn
Withdraw the pieces of lobster, keep them with the heat
Check the saisoning and put sweet herbs
Make handled butter (butter- flour) to which one mixes the entrails of lobsters
Lay out the pieces of lobsters in a dish and napper of sauce
To be useful very hot
What this recipe evokes me : one of my holder recipe !
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15 mn
