| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Thoroughly |
1 |
servings |
INGREDIENTS
| 1 |
|
560 g; (1 1/4lb) live |
|
|
; native lobster |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Butter |
| 2 |
tb |
Chopped shallot |
| 1 |
ts |
Chopped garlic |
|
|
Splash of Pernod |
| 2 |
tb |
Chopped fresh herbs; (tarragon, basil and |
|
|
; parsley) |
INSTRUCTIONS
Oven 200°C/400°F/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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