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Lobster, Normandy Style (Homard a la Normande)

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Submitted by TAMSKEL

YIELD

4 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

4 4
EACH EACH LOBSTERS
fresh, live *
½ 118
1 1
X X SALT *
1 1
X X WHITE PEPPER
freshly ground *
½ 118
CUP ML SHALLOTS
finely chopped *
12 2.8
3 7.1E+2
3 45
TABLESPOONS ML ALL-PURPOSE FLOUR
1 1
X X LEMON
juice of half *
1 1
DASH DASH CAYENNE PEPPER *
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
freshly chopped

Directions

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 degree 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 841 95% from fat
 % Daily Value *
Total Fat 89g 137%
Saturated Fat 56g 279%
Trans Fat 0g
Cholesterol 306mg 102%
Sodium 232mg 10%
Total Carbohydrate 3g 3%
Dietary Fiber 0g 1%
Sugars g
Protein 9g
Vitamin A 69% Vitamin C 5%
Calcium 13% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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