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Lobster in the Basque style

Lobster in the Basque style

Main dishes

Discover this traditional recipe from northern France, which elevates lobster with a creamy and flavorful sauce.

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Recipe from Mazbel, Inko, Rrmsjp and 1 other contributors (Wikibooks), adapted by Recette de cuisine · · updated on

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For 2 people, preparation time: 1 minute 30 seconds. Difficulty level: easy.

Ingredients and directions

  • Prep time1 min
  • Cook time30 min
  • Total31 min
  • DifficultyEasy
  • Cooking methodfour

Ingredients

2 people
  • $0.15
  • $0.02
  • $2.15
  • $0.55
  • $0.80

Directions

  1. Peel and finely chop the onion. ≈ 8 min
  2. Fry the onion in olive oil until it is golden brown.
  3. Add the flour, Espelette pepper, pimentón, and bay leaf. Mix well. ≈ 4 min
  4. Add the peeled, seedless tomatoes. Cook over low heat for 5 minutes.
  5. Clean and gut the lobsters. ≈ 8 min
  6. Fry the potatoes in olive oil until they are golden brown.
  7. Add a tablespoon of cognac. Allow it to simmer to evaporate the alcohol. ≈ 3 min
  8. Serve immediately with the sauce still very hot. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 2 lobsters
  • 1 onion
  • 1 tablespoon of flour
  • 1 Espelette pepper
  • 1 tablespoon of paprika
  • One bay leaf
  • 2 peeled tomatoes, with seeds removed
  • 1 tablespoon of cognac
  • 10 cl of olive oil

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