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Lobster A La Catalane

Ingredients
  Garlic 1 Clove (5 gm), crushed
  Lobsters 2 Small, split and meat removed from shell as whole as possible (Or 1 Large One)
  Oil/Butter 2 Ounce
  Tomato ketchup 1⁄2 Pint
  Onion 1 Small, grated and finely chopped
  Salt To Taste
  Pepper To Taste
  White wine 250 Milliliter (1 Sherry Glass)
  Chopped parsley 1 1⁄2 Teaspoon (1 Dessertspoon)
  Duchesse potato rosettes 1 (For Garnish)
  Lemon wedges 3 (For Garnish)
Directions

Fry the halves of lobsters in heated oil or butter until lightly browned.
Do not over-cook as this toughens flesh.
Place on a hot serving dish.
Put tomato ketchup into a pan, add onion and garlic, salt and pepper and white wine.
Stir over heat until onion is slightly softened, then pour, or strain if clear sauce is required, over lobsters.
Garnish with chopped parsley and Duchesse potato rosettes, lightly browned in a hot oven.
Serve wedges of lemon separately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Browned
Ingredient: 
Lobster

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