Lobster Provencale

Recipe from: 2 September 2010
lobster

Ingredients 11
Servings 2
Time 5 mins

Ingredients

  • 60
    g
    butter
  • 1
    tsp
    freshly crushed garlic
  • 2
    spring onions, chopped
  • 1
    can
    tomatoes
  • Salt and freshly ground black pepper
  • Pinch of saffron
  • 3
    crayfish tails, out the shell, chopped into large chunks
  • 1/3
    cup
    brandy
  • Rice to serve
  • Fresh chives, chopped – to garnish
  • Lemon wedges – to garnish
 

Method

20 mins
 
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.
 

Read more on: fish/seafood  |  sauté
 

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