Recipe

Lobster Absinthe Recipe

	Scearley / All my dishes 1 year, 6 months ago This recipe probably show just how old some of the recipes in my family are, as well as how extravagant some of them can be. There's nothing cheap about this recipe, and there's nothing easy either. There's also nothing else like it. Prep:35m Cook:50m Servings:1	Scearley
	absinthe lobster coral expensive exquisite

Does this look good? Yeah! / Nope

Fans

linebb956

chefjohn

scearley

Ingredients

1 medium lobster

1 c clam juice

1 c white wine (I prefer table wine)

4 sprigs fresh tarragon

4 Tbsp butter

1 egg

2 Tbsp heavy cream

2 Tbsp sherry

1 oz Pernod (or real absinthe, if you have it)

1/4 tsp dry tarragon

1/4 tsp dry chervil

1/2 tsp salt

Pepper to taste

Paprika to color

Directions

Poach the lobster gently in the wine and clam juice for 15 minutes.

Let it cool in the liquor

Split it, remove and dice the meat.

Save the shell, coral (that is, the roe), and liver.

Put the shell back into the liquor and simmer on low until the fluid is reduced to a half-cup

Pour into a saucepan, add liver, coral, cream, and 2 Tbsp butter.

Stir gently on low heat and thicken with 1 egg whipped with sherry.

In a flame-proof casserole put 2 Tbsp butter and the lobster meat.

Warm the Pernod

When the butter is foaming, add the heated Pernod and set on fire.

When the alcohol has burned out, add the cream sauce and remaining herbs. Season with salt and pepper.

Heat through in a 350 degree oven for 10 minutes.

Serve on toast points with paprika on top for color.

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Comments

scearley 1 year, 6 months ago said:
A version of my grandfather's original appeared in Esquire in the early 60s.

linebb956 8 months ago said:
OMG.... this looks wonderful.. I would have to be real brave to try!

julesong 7 months, 1 week ago said:
Goodness, this looks like a dish some of my SCA/goth friends would love. :) I'll have to show it to my husband, too - I think he'll like the idea of cooking with Pernod or absinthe...