2 lb lobster
2 tablespoons Sweet Heavy Cream
2 tablespoons Anchovy Butter (see below)


3 tablespoons of Sweet Butter
2 tablespoons of Tomato Paste
1 teaspoon of Pique Seasoning
1 tablespoon of Chili spice
½ teaspoon of prepared mustard
½ teaspoon of Horseradish
1 tablespoon of sherry wine
1 teaspoon of lemon juice

Split the lobster lengthwise, place inside a double wire broiler, with open halves of the lobster up and clamp the handles together. Broil under a moderate flame, for 10 minutes. Pour 1 tablespoon of Sweet Heavy Cream over each half, letting it seep into the shell. Dot the lobster with anchovy butter (see below) and return to broiler for 8 to 10 additional minutes. Season with salt and paprika, place on a hot platter and serve with the following sauce.


Melt 3 tablespoons of Sweet Butter until foaming; remove from flame and stir in 2 tablespoons of tomato paste, 1 teaspoon of Pique Seasoning, 1 tablespoon of Chili, ½ teaspoon of prepared mustard, ½ teaspoon of horseradish, and 1 tablespoon of sherry wine. Mix thoroughly; return to the flame and heat just to the boiling point, remove quickly, and stir in 1 teaspoon of lemon juice.

Anchovy Butter:

Cream 2 tablespoons of sweet butter with ¼ tablespoon of anchovy paste.


Boiled Lobster
Grilled Lobster Gourmet
Lobster Bellevue
Lobster Bohemienne
Lobster Cardinal
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Lobster Newburg I
Lobster Newburg II
Lobster Thermidor

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