Roast lobster with pernod and herbs
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 560 g; (1 1/4lb) live | |
| ; native lobster | ||
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Butter |
| 2 | tablespoons | Chopped shallot |
| 1 | teaspoon | Chopped garlic |
| Splash of Pernod | ||
| 2 | tablespoons | Chopped fresh herbs; (tarragon, basil and |
| ; parsley) | ||
Directions
Oven 200øC/400øF/gas mark 6. Split and prepare the lobster. Heat the butter and oil in oven proof pan with lid. Add lobster, cover and roast for 10 mintues. Remove from oven, transfer lobster to plate and add garlic and shallot to pan and cook for 2 minutes. Add pernod and then herbs and pour over lobster.
Converted by MC_Buster.
Posted to Digest bread-bakers.v097.n, converted by MM_Buster v2.0l.