Homard aux Pommes de Terre | Fish and Seafood | DW | 23.03.2004
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Fish and Seafood

Homard aux Pommes de Terre

Seafood dishes are the specialty of the "À l'Huitrière" restaurant. Head chef Philippe Lor likes to give his dishes a bit of local flavour. Here is his recommendation for our viewers.


Ingredients for the lobster dinner (serves two):

A whole lobster, preferably a live one bought from a local fishmonger
Small potatoes, peeled and cooked (as many as you wish to eat)
A dash of dry sherry
Estragon and butter

Ingredients for the side dish:

A green salad, with a simple dressing (according to your taste).


The live lobster is dropped into boiling water and cooked for approximately 10 minutes. (Don't cook it completely, it will finish cooking in the frying pan later). Begin dividing the lobster into pieces. First remove the pincers and then the head. Break open the carapace by laying the lobster on its side and forcefully press your hand down on it until the shell cracks. Once the shell has been removed, cut the lobster in half lengthwise and dispose of the green parts. Carefully remove the lobster meat from the pincers, trying to keep it all in one piece if possible.

Sauté the peeled and cooked potatoes in butter until they are golden brown. In another frying pan, finish cooking the lobster in a bit of butter. Place the lobster and the potatoes together in a frying pan with a touch more butter. Douse the mixture with a dash of sherry (according to taste).

Just before serving, sprinkle with a handful of finely chopped tarragon. Stir and serve immediately.

Bon Appetit!