Homard a la Parisienne

A classic French dish, Homard a la Parisienne (oh-mahr ah lah pah-ree-zee-ehn) is a delightful dish for summer.

2 x

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

4 cooked carrots, diced

4 oz. cooked peas

4 oz. cooked French beans, diced

1 large cooked potato, diced

½ teaspoon salt

½ teaspoon black pepper

4 tablespoons mayonnaise

2 tablespoons double cream

4 tomatoes, quartered

V

2 hard-boiled eggs, sliced

1 crisp lettuce, washed and shredded

Remove the lobster meat from the shells and claws and cut it into 1-inch pieces. Wash the shells and dry them thoroughly with kitchen paper towels. Set aside.

Place the lobster meat in a medium-sized mixing bowl and add the carrots, peas, beans, potato, salt, pepper, mayonnaise and cream. Mix together gently but thoroughly.

Pile the mixture into the shells and arrange them on a serving dish. Surround the shells with the tomatoes, eggs and lettuce and serve.

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