Homard Braise au Vin Blanc

An unusual dish for a dinner party, Homard Braise au Vin Blanc (oh-mahr bray-zay oh van blahn) may be served with creamed potatoes and broccoli.

2 x

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

4 tablespoons olive oil

1 large onion, finely chopped

4 oz. mushrooms, wiped clean and sliced

1 teaspoon prepared mustard

½ teaspoon Tabasco sauce

8 fl. oz. white wine

2 teaspoon salt :½ teaspoon black pepper

3 oz. Cheddar cheese, grated

1 oz. dry breadcrumbs

1 oz. butter, cut into small pieces

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Remove the lobster meat from the shells and claws and cut it into 2-inch pieces. Set aside.

In a medium-sized flameproof cas-serole, heat the oil over moderate heat. When the oil is hot, add the onion and fry it, stirring occasionally, for 5 minutes, or until it is soft and translucent but not brown.

Add the mushrooms, mustard, Tabasco sauce and lobster pieces. Stir well and pour in the wine. Add the salt and pepper.

Bring to the boil, then remove the casserole from the heat.

In a small mixing bowl, combine the cheese and breadcrumbs. Sprinkle the mixture over the top of the lobster mix-ture and dot it with the pieces of butter.

Place the casserole in the oven and bake for 20 minutes, or until the top is golden brown. Remove the casserole from the oven and serve at once.

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