![]() ![]() Twist the lobster head and body apart – importantly, shake out all the tasty juice and bits from the head into the sauce.Mix well and simmer for 10 minutes while you prepare the lobster. Turn the heat up to high, add the wine and cook it away, then reduce the heat back to medium and stir in the flour, followed by the milk and mustard.Put the butter into the pan on a medium heat, add the onions, garlic, saffron, cayenne and anchovies and cook for 10 minutes. ![]() Get yourself a large ovenproof casserole pan (ideally 30cm wide and 10cm deep) that you want to serve up in. Peel and finely chop the onions and garlic.Swiftly plunge the lobster head first into the water, place the lid on and cook for 8 minutes (or slightly less if you’re using 2 small ones). ![]()
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