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Flambé lobster in a frying pan
Equipment
- Frying pan
- Frying shovel
- Putty shovel
Ingredients
- 4 well-fed lobsters Do not boil the lobster before cooking. It must be prepared immediately after killing with a knife.
- 20 gaps confit garlic
- 2 tbsp Provencal herbs
- 1 tbsp paprika powder
- 100 gram butter
- olive oil
- salt
- freshly ground black pepper
- Serve with rice
Secret spirit mixture for the flambéing
- 6 cl cognac
- 4 cl gin
- 2 cl Martini Bianco (or other vermouth)
Instructions
Confit garlic
- Take two whole garlic cloves and press them against a worktop. Put the loose wedges with skin in a pan and cover with a good olive oil. Then cook slowly on a low heat for up to an hour so that they become really soft and nice. Allow to cool in the oil and use the garlic within 24 hours.
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