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Catholic Recipe: Langouste à la Crème

    INGREDIENTS

  • 1 boiled lobster
  • 2 Tablespoons butter
  • 1 jigger sherry
  • 2 Tablespoons cream sauce
  • 1 cup cream
  • 2 egg yolks
  • 1 Tablespoon butter, melted
  • 3 Tablespoons cream
  • Details

  • Prep Time: 3 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: France

Also Called: Lobster with Cream

The feast of St. Ann, mother of Mary, is very special in France. Religious processions and other celebrations take place on her feast and, since the gastronomic specialties of Brittany are all sorts of fish and crustaceans, they are always served on her day. Included here is a recipe for Lobster with Cream. The original recipe calls for crawfish, so feel free to substitute if it is easily available.

DIRECTIONS

Boil a medium-sized lobster and allow it to cool. When cold, split it in two and dice all of the meat. Heat 2 tablespoons of butter and sauté the lobster meat in it for several minutes. Add the sherry, the cream sauce, and then the cup cream. Simmer gently for about ten minutes and then add the beaten egg yolks mixed with the remaining butter and cream. Mix all thoroughly and fill the lobster shells. Bake in a hot oven until lightly browned, or, while still hot, run under the broiler. (Note: Although the original recipe calls for crawfish, this is not easily nor always obtainable, and lobster may be substituted.)

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951
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