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       Madeleine Philippe

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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Civet de Langouste
(Lobster in Red Wine) Share 
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Half the quantities for 1 lobster

  1. 450 grams can finely chopped tomatoes
  2. 2 live or fresh lobsters (1kg each)
  3. 3-6 tablespoons vegetable oil
  4. Salt and freshly ground black pepper
  5. 1 carrot (100 grams) peeled and finely chopped
  6. 2  medium onions finely chopped
  7. 2 shallots finely chopped
  8. 3 cloves garlic finely chopped
  9. 150 grams prosciutto or similar, cut into fine matchsticks
  10. 2 pinches of cayenne pepper
  11. 3 tablespoons cognac
  12. 1 bottle cabernet wine or dry sherry

Civet de homard



  1. Drop lobsters in boiling water for 3 minutes then cut them in halves, separating the head from the tail and catching the jjuices in a bowl. Split the head in halves lengthwise, and remove the entrails and stomach. Set aside the coral (green when uncooked) and the creamy parts in a bowl.
  2. Cut the tails into medallions according to the natural divisions of the shell.
  3. Heat the oil in a large non stick sauté pan over high heat. Lightly brown the lobster medallions for 5 minutes, moving them around in the pan constantly. Season with salt and pepper. Add the chopped vegetables, prosciutto ham and cayenne pepper. Stir cook for 5 minutes.
  4. Pour in the cognac and and let it evaporate over high heat.
  5. Remove the lobster medallions from the pan and place onto a warm serving plate. Keep warm. Add the tomatoes and wine to the pan, bring to boil and cook over high heat until reduced by half.
  6. Return the lobster to the sauté pan, together with the reserved juices, coral and creamy parts of the lobster. Simmer for 3 minutes.
  7. Transfer onto a serving dish and enjoy.
  8. Beautifully eaten with fresh pain baguette. A real treat on special occasions.
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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.