Lobster À La Grenobloise

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    Lobster À La Grenobloise

    Sauce made by heating in a large frypan until brown:
    ½ cup unsalted butter

    Add the following when cooked:
    1 or 2 desert spoons capers
    1 desert spoon chopped parsley
    1 or 2 squeezes of lemon or orange juice

    Add ‘some’ of the following if desired:
    1 desert spoon minced garlic
    A splash brandy
    A splash liquid smoke
    A teaspoon of minced truffles
    A teaspoon of zest



    Cut two lobster down the middle

    Soak in cups of milk and a splash of brandy for a minute if desired

    Fry in the pan

    Serve with the sauce


    from our recipe database

    Last edited by aimone: 25/09/16
 
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