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Title: Armand's Homard Thermidor
Categories: Seafood, Wine, Herbs, Greens, Dairy
Yield: 4 Servings
1 Punnet rocket leaves
2 Whole lobsters
2 tb Butter
1/2 c Dry white wine
1 ts Black pepper
1 ts Coarse salt
1 tb Lemon juice
1 bn Italian parsley; chopped
1/2 c Parmesan cheese; grated
1 ts Whole-grain mustard
1/2 c Pouring cream
Boil lobsters whole in water. Remove from heat and allow
to cool.
Cut lobsters open and remove meat.
In saucepan, heat butter, add all dry ingredients, add
cream. Cook until mixture thickens.
Scoop lobster meat back into the half shells and cover
with mixture.
Cover with parmesan and drizzle with lemon juice.
Grill lobster in 120ºC/250ºF oven, 2-4 min.
Serve on bed of rocket.
Serves: 4 people
RECIPE FROM:
https://www.bbcsouthafrica.com
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