Roast Lobster With Pernod And Herbs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New, Thoroughly | 1 | Servings | ||
INGREDIENTS
| 1 | 560 g, 1 1/4lb live | |
| native lobster | ||
| 2 | T | Olive oil |
| 2 | T | Butter |
| 2 | T | Chopped shallot |
| 1 | t | Chopped garlic |
| Splash of Pernod | ||
| 2 | T | Chopped fresh herbs |
| tarragon basil and | ||
| parsley |
INSTRUCTIONS
Oven 200øC/400øF/gas mark 6. Split and prepare the lobster. Heat the butter and oil in oven proof pan with lid. Add lobster, cover and roast for 10 mintues. Remove from oven, transfer lobster to plate and add garlic and shallot to pan and cook for 2 minutes. Add pernod and then herbs and pour over lobster. Converted by MC_Buster. Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 700
Calories From Fat: 680
Total Fat: 77.1g
Cholesterol: 61.1mg
Sodium: 7.7mg
Potassium: 91.2mg
Carbohydrates: 4.4g
Fiber: <1g
Sugar: <1g
Protein: <1g