Jul 09 2026
Restaurants›Lucie›Le Homard Recipe

Le Homard Recipe

Inspired by Lucie
Time2h
Serves2

Whole Nova Scotia lobster, Confit potato, Comté cheese, Armagnac and arabica sauce

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Ingredients

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Lobster

Confit Potato

Cheese Sauce

Armagnac and Arabica Sauce

Method

Preparing the Lobster

  1. 1

    Boil the Lobster

    Fill a large pot with water and add salt. Bring to a boil, then add the whole lobster. Cook for 8-10 minutes until the lobster is bright red and cooked through. Remove and set aside.

Confit Potato

  1. 2

    Prepare the Confit Potatoes

    Peel and cut the Yukon Gold potatoes into uniform pieces. In a saucepan, combine the potatoes, olive oil, garlic, and thyme. Cook on low heat for about 1-1.5 hours until tender and infused with flavor. Drain the potatoes and set aside.

Cheese Sauce

  1. 3

    Make the Cheese Sauce

    In a saucepan, melt butter over medium heat. Add heavy cream and bring to a gentle simmer. Gradually stir in the grated Comté cheese until melted and smooth. Season with salt to taste.

Armagnac and Arabica Sauce

  1. 4

    Prepare the Sauce

    In a skillet, melt butter and sauté shallots until translucent. Add the ground coffee and Armagnac, cooking until the alcohol evaporates. Pour in the beef stock and reduce until slightly thickened. Strain if desired.

Assembly

  1. 5

    Plate the Dish

    On a plate, place the confit potatoes, top with the boiled lobster, and drizzle with the cheese sauce and Armagnac sauce. Serve immediately.

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