Lobster Provencale

Name: Lobster Provencale
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings
Cuisine: Cooking Method
Ingredients: 60 g butter; 1 tsp garlic cloves, crushed; 2 spring onion chopped; 1 can tomatoes; sea salt and freshly ground black pepper; saffron pinch; 3 crayfish tails, shelled; 1/3 cup brandy; rice to serve; fresh chives chopped, to garnish; lemon wedges, to garnish

2 servings Prep: 5 mins, Cooking: 20 mins

Rate this recipe

Put your chef hat on and give this exotic dish a go.

By Food24 September 02 2010

Print Recipe

568

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (11)

60 g	butter
1 tsp	garlic — cloves, crushed
2	spring onion — chopped
1 can	tomatoes
	sea salt and freshly ground black pepper
	saffron — pinch
3	crayfish — tails, shelled
1/3 cup	brandy
	rice — to serve
	fresh chives — chopped, to garnish
	lemon — wedges, to garnish

Tap for ingredients

Method:

Melt the butter in a sauté pan over a moderate heat.
Add the garlic, spring onions, tomatoes, salt and pepper and saffron.
Cook until the spring onions are translucent.
Add the crayfish and cook until nearly done.
Flambé with the Brandy.
Cook gently until the crayfish are heated through.
Place the rice on the plate, add the chives, then the crayfish, spoon over some sauce and serve with the lemon wedge.

For more of Lavender and Lime‘s recipes click here.