Cotes de Homard

Ingredients

• Lobster
• Potatoes
• Cognac
• White wine
• Pepper
• Salt
• Well-seasoned tomato sauce

Ingredients

1. Take six baked potatoes for one lobster
2. Brown the lobster in some oil
3. While the lobster is cooking, add a glass of cognac
4. Once the cognac is dry and the flame is extinguished
5. Add the white wine, pepper and salt
6. Pour over the well-seasoned tomato sauce
7. Ready to serve

Source - Cooking in Old Creole Days

Prepared by Joel D. Mbeumo

Louisiana Anthology

February 7, 2015