How to make it

  • 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.

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    " It was excellent "
    greekgirrrl ate it and said...
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  • laurakaay 10 years ago
    Wow! Sounds amazing, I'm saving this one! ;D
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