Homard “bourse Et La Vie” Recipe

Cook the Lobster

Bring water and salt to a boil in a large pot. Add the whole lobsters and cook for 8-10 minutes until they are bright red and cooked through. Remove and let cool.

Extract Meat

Once cooled, crack the shells and extract the lobster meat. Cut into bite-sized pieces and set aside.

Prepare the Sauce

In a saucepan, melt the butter over medium heat. Add chopped shallots and sauté until translucent. Stir in the green peppercorns and cook for another minute.

Add Cognac

Carefully add the cognac and allow it to flambé (ignite) for a few seconds, then let it simmer until reduced by half.

Finish the Sauce

Stir in the heavy cream, and season with salt and black pepper to taste. Allow to simmer until slightly thickened. Add the lobster meat and toss to coat.

Prepare the Potatoes

Peel and boil potatoes until tender. Drain and mash until smooth.

Make the Dough

In a saucepan, melt the butter with 1 cup of water and bring to a boil. Add the flour all at once and stir vigorously until it forms a ball. Remove from heat and mix in the mashed potatoes. Add eggs one at a time, mixing well after each addition. Season with salt.

Fry the Pommes Dauphine

Heat oil in a deep fryer or large pot to 350°F. Use a spoon or piping bag to drop small amounts of dough into the hot oil. Fry until golden brown, about 3-4 minutes. Drain on paper towels.