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The Silver Spoon, Phaidon Press

Serves 4


    • 3¼ pounds live American lobsters
    • 2 onions, finely chopped
    • 1/2 garlic clove, finely chopped
    • 1/4 cup butter
    • 2 tablespoons olive oil
    • 5 tablespoons brandy
    • 1 tablespoon fresh flat-leaf parsley, chopped
    • 11 ounces canned chopped tomatoes
    • 1 cup dry white wine
    • salt and pepper

To garnish

    • cucumber slices
    • lemon slices


Bring a large pan of water to a rolling boil, add the lobsters, cover tightly and cook for 2 minutes.

Drain, open the lobsters and remove the meat, then cut it into fairly large pieces.

Cook the onions and garlic in salted, boiling water until soft, then drain, reserving the cooking liquid, place in a food processor and process to a puree.

Heat the butter and olive oil in a pan, add the lobster meat and cook until lightly browned all over.

Transfer to another pan, add half the brandy and ignite.

Scrape the onion back into the pan of reserved cooking liquid, stir in the parsley and tomatoes and heat gently.

When the sauce is hot pour it over the lobsters and stir well.

Add the wine, season with salt and pepper and cook over medium heat for about 20 minutes.

Pour in the remaining brandy, lower the heat, cover and cook for a further 5 minutes.

Remove the pan from the heat, transfer the mixture to a warm serving dish and garnish with slices of cucumber and lemon.

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