Monday, February 9, 2015

Cotes de Homard


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


  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
Prepared by Joel D. Mbeumo
Louisiana Anthology
February 7, 2015

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