Fresh Lobster with sauce rémoulade from Sud de France by Caroline Conran
In Languedoc you would be more likely to get crawfish, langouste, than lobster, and the sauce would be equally good with their wonderful, firm- fleshed but still moist large prawns called gambas.
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Ingredients
- 2 lobsters - medium size, each weighing 750g (you can use raw or cooked lobsters).
- 2 egg yolks
- 375 ml sunflower oil, or olive oil, or a mixture
- 1½ tbsp mustard
- 3 anchovy fillets, mashed
- salt, pepper
- 2 tbsp chopped capers
- 2 tsp white wine vinegar
- 2 tbsp chopped basil
- 2 tbsp chopped parsley
- 6 gherkins finely chopped
- 2 tsp chopped tarragon
- 3 tbsp crème fraîche
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