Recipe For Lobster Provencale Using Rock Lobster

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

Lobster Provencale
  • 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
  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

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Lobster Provencale
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6 thoughts on “Recipe For Lobster Provencale Using Rock Lobster

  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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    1. *sends wet wipes over*

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