Civet of Lobster in Burgundy

Name: Civet of Lobster in Burgundy (Homard en civet de vieux Bourgogne)
Prep time: 45 min
Total time: 45 min
Yield: For two people
Cuisine: French
Ingredients: 70 g (2¾ oz) butter; salt, pepper; chopped parsley for garnish; 2 tablespoons oil; 1 tablespoon flour; 10 small white button mushrooms; 2 shallots, chopped; ½ carrot, cut into small dice; bouquet garni made up of 2 parsley sprigs, a small piece of celery, ½ bayleaf and a sprig of thyme; pinch of icing sugar; 8 small button onions, peeled; 4 tablespoons cognac; ¾ bottle red Burgundy, preferably Pommard, at least four years old; 1 live hen lobster weighing 1 kg (2¼ lb) for a main course or 350–400 g (12–14 oz) for a first course

Homard en civet de vieux Bourgogne

Preparation info

For
two
people

Difficulty
Medium
Ready in
45 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

1 live hen lobster weighing 1 kg (2¼ lb) for a main course or 350–40

Europe
France
Fish course
Pescatarian
Mediterranean
Burgundy

Method

Despatch the lobster in the way recommended. Chop the tail part into six pieces and crush the claws lightly. Reserve the coral and creamy parts of the head, being careful to remove the sac, which should be clearly visible.
Season the pieces of lobster with salt and pepper and sauté rapidly in