Homard Provengale (oh-mahr proh-vahn-sahl) is a most attractive and easy-to-prepare dish. It may be served on a bed of rice and garnished with slices of lemon.
2 x 2 lb. cooked lobsters, shells split, claws cracked and grey sac removed
Served with rice, Homard Provencah is a rich and very attractive dish.
2 oz. butter
2 tablespoons olive oil
4 shallots, finely chopped
1 garlic clove, crushed
6 tomatoes, blanched, peeled and chopped
2 oz. tomato puree
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon salt
½ teaspoon black pepper -½ teaspoon saffron
Remove the lobster meat from the shells and claws and cut it into 2-inch pieces.
In a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the shallots and garlic and fry them for 4 minutes.
Add the tomatoes, tomato puree, thyme, basil, salt, pepper and saffron.
Cover the pan, reduce the heat to low and simmer for 20 minutes. Stir in the lobster pieces and cook, uncovered, for a further 4 minutes.
Remove the pan from the heat and turn the mixture into a warmed serving dish. Serve at once.