Lobster, Normandy Style (homard A La Normande

Some of you have never preached on election since you were ordained. “These things,” you say, “are offensive.” And so you would rather offend God than offend man. But you reply, “These things will not be practical.” I do think that the climax of all man’s blasphemy is centered in that utterance. Tell me that God put a thing in the Bible that I am not to preach! You are finding fault with my God. But you say, “It will be dangerous.” What! God's truth dangerous? I should not like to stand in your shoes when you have to face your Maker on the Day of Judgment after such an utterance as that.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy	French	French, Seafood	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	T	All purpose flour
1/2		Lemon, juice of
1	ds	Cayenne pepper
2	T	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  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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