We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Read the Bible -- It will scare the hell out of you.

Homard a la Normande (Lobster, Normandy Style)

0
(0)
CATEGORY CUISINE TAG YIELD
Seafood, Dairy Seafood, France 4 Servings

INGREDIENTS

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

INSTRUCTIONS

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.
Source: Mom's old magazine clippings- 1940's to 1970's House Beautiful,
September 1970
From Sallie Austin
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“The task ahead of us is never as great as the Power behind us.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?