Recipe For Lobster Provencale

I mistakingly did not close the freezer door properly, and ended up defrosting the entire contents. We keep some crayfish tails in the freezer so that out of season we can still enjoy the fruits of Dave’s labour. I paged through my Lobster cook book and this is the recipe we chose.

"Lobster Provencale"
Lobster Provencale

Lobster Provencale
 
Ingredients
  • 60g butter
  • 5mls freshly crushed garlic
  • 2 spring onions, chopped
  • 1 tin tomatoes
  • salt and freshly ground black pepper to season
  • pinch of saffron
  • 3 crayfish tails, out the shell, chopped into large chunks
  • 60mls Brandy
  • rice to serve
  • fresh chives, chopped - to garnish
  • lemon wedges - to garnish
Method
  1. melt the butter in a sauté pan over a moderate heat
  2. add the garlic, spring onions, tomatoes, salt and pepper and saffron
  3. cook until the spring onions are translucent
  4. add the crayfish and cook until nearly done
  5. flambé with the Brandy
  6. cook gently until the crayfish are heated through
  7. place the rice on the plate, add the chives, then the crayfish, spoon over some sauce and serve with the lemon wedge

Click on the links for conversions and notes.

"lobster flambé"
lobster flambé

Tandy

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0 thoughts on “Recipe For Lobster Provencale

  1. hmmm food of the gods ! another 2 months and the season opens !

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    1. hopefully! depends on our minister of fishing 🙂

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  2. *DRIBBLES ON KEYBOARD*

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    1. *sends wet wipes over*

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