Lobster~ normandy style (homard a la normande
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Lobster~ normandy style (homard a la normande
  Lobster    Seafood    French  
Last updated 6/12/2012 1:27:40 AM. Recipe ID 62663. Report a problem with this recipe.
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      Title: Lobster~ normandy style (homard a la normande
 Categories: Seafood, French
      Yield: 4 Servings
 
      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
 
  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.
  




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Recipe ID 62663 (Apr 03, 2005)

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