Homard a la Creme

Exquisitely simple, Homard a la Creme (oh-mahr ah lah krem) makes a superb dinner party dish. Serve it with boiled rice and a green salad.

2 x

2 lb. cooked lobsters, shells split, claws cracked and grey sac removed

2 oz. butter

2 fl. oz. brandy

2 fl. oz. dry sherry

8 oz. mushrooms, wiped clean and thinly sliced juice of h lemon

½ teaspoon freshly ground black pepper % teaspoon cayenne pepper

5 fl. oz. double cream

Remove the lobster meat from the shells and claws and cut it into 1-inch cubes. Reserve the shells.

In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the lobster pieces.

In a small saucepan, gently warm the brandy over low heat. Remove the pan from the heat and ignite the brandy. Pour it, flaming, into the frying-pan. When the flames die out, add the sherry, mush-rooms, lemon juice, pepper and cayenne.

Cook for 4 to 5 minutes, stirring frequently. Add the cream and cook the mixture, stirring constantly, for a further 2 minutes, or until the sauce is heated through but not boiling.

Remove the pan from the heat and spoon the mixture into the shells.

Serve at once.

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