125 euros
Lobster stew Nougat frozen with the honey of provence Scrambled
Feet and packages of provence Leg of sea with herbs of provence Soup with the pistou

Le civet de homard, une recette de Francis Robin
Le mas du soleil, restaurant ****

Temps de preparation15 mn
Temps de cuisson30 mn


for 6 persons
- 2.5 to 3 kg of lobsters
- 2 onions
- 5 shallots
- 6 spoon of olive oil
- 12 cl of armagnac
- 1l of banyuls
- parsley, chervil, chive
- 10g of butter
- flour


Cote du rhone, Cornas preferably

Cook and chop shallots and onions
Make bleach with the olive oil in jumping
With share, make return pieces of lobster
Flame them with armagnac and wet with banyuls
Add shallots and onions, leave heather approximately 15 mn
Withdraw the pieces of lobster, keep them with the heat
Check the saisoning and put sweet herbs
Make handled butter (butter- flour) to which one mixes the entrails of lobsters
Lay out the pieces of lobsters in a dish and napper of sauce
To be useful very hot

What this recipe evokes me : one of my holder recipe !

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4 star Hotel in Provence | Luxury Hotel in Provence | Hotel in Salon of Provence
Les Alpilles , Hotel 4 star | Hotel 4 star Arles | Hotel in Salon of Provence

Le Mas du Soleil, hôtel / restaurant **** à Salon de Provence