Robert May in The Art and Mystery of Cookery, mentions two ways to prepare this dish. One way calls for the lobster to be dredged in flour, salt and pepper, then fried in clarified butter until white and crisp. The other method calls for preparing a batter.

2 lbs. lobster, cooked

Batter
2 cups flour
1 cup cream
2 eggs
salt

In a mixing bowl, combine flour and salt. Make a depression in the centre of the flour. Add eggs to the depression, stir flour into the eggs until they are well combined. Continue to stir while slowly adding cream to the flour, until a light batter is produced. The batter should not be too thin. Dip pieces of lobster into the batter. Heat cooking oil in a deep fryer or pan to 350°. The original recipe calls for clarified butter to be used in the frying. Fry lobster until light brown and crisp. Drain on brown paper, keep warm

Sauce
1 1/2 cups wine
1/2 tsp nutmeg
2 tbsp butter
1 cup orange juice

Prepare the sauce by combing wine and orange juice. Cook until liquid has been reduced by 1/2 cup, stir in butter and nutmeg. Rub serving platter with a clove of garlic. Arrange lobster on platter, pour sauce over lobster. Garnish with lemon and orange slices.

Galerie de Paris
© Copyright 2002
TRG Creations