"lobster flambé"
Print Recipe
0 from 0 votes

Lobster Provencale

Course: Main Course


  • 60 g butter
  • 5 mls 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
  • 60 mls Brandy
  • rice to serve
  • fresh chives, chopped - to garnish
  • lemon wedges - to garnish


  • melt the butter in a sauté pan over a moderate heat
  • add the garlic, spring onions, tomatoes, salt and pepper and saffron
  • cook until the spring onions are translucent
  • add the crayfish and cook until nearly done
  • flambé with the Brandy
  • cook gently until the crayfish are heated through
  • place the rice on the plate, add the chives, then the crayfish, spoon over some sauce and serve with the lemon wedge