Langouste comme au Frioul from Mediterranean Seafood by Alan Davidson
Buy a spiny lobster weighing ¾ kg (1 lb 10 oz) or a little less. Cook it in a court-bouillon, using a half-and-half mixture of white wine and water. Split the cooked creature down the middle,...
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Cooking tools:
- Pot
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Spoon
- Serving platter
Ingredients
- spiny lobster
- half-and-half
- white wine
- water
- shallot
- anchovy
- french mustard
- parsley
- garlic
- lemon juice
- olive oil
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