Homard lobster baked in corail butter

Homard lobster baked in corail butter

Homard au beurre de corail cuit au four

By
From
Luke Nguyen's France
Serves
2
Photographer
Alan Benson

I met a fishmonger on Île d’Oléron who catches homard lobsters. He told me the best way to cook this decadent lobster, which has very sweet, succulent flesh (and a dark blue shell in its raw state), is to scoop out the corail found in its head, infuse it with butter, spread the corail onto the flesh, then simply bake the whole thing in the oven.

Ingredients

Quantity Ingredient
2 whole homard lobsters, if unavailable, use marron
60g butter
2 tablespoons chopped flat-leaf parsley

Method

  1. Preheat the oven to 180˚C. Using a large sharp knife, cut the lobsters in half lengthways, starting from the head. Remove the corail (tomalley) from inside the head and set aside.
  2. Place the lobster halves on a baking tray and season with sea salt and freshly ground black pepper. Spread about 1 teaspoon of the butter on each lobster half. Bake for 8 minutes.
  3. Meanwhile, place the reserved corail and remaining butter in a mixing bowl. Use a fork to crush the corail into the butter until well combined.
  4. Remove the lobster from oven and spread with the corail butter. Return to the oven and bake for another 4 minutes, or until browned.
  5. Transfer to a platter, sprinkle with the parsley and serve.
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