Second Helpings of Roast Chicken by Simon Hopkinson

Author:Simon Hopkinson [Simon Hopkinson]
Language: eng
Format: epub
Publisher: Ebury Publishing
Published: 2005-06-30T16:00:00+00:00

HOMARD CHAUD CHAMPEAU

As a commis chef at La Normandie Restaurant et Bar, Birtle, near Bury in Lancashire, it was down to me, come the English summer months (no constant invasion of year-round imported Homarus americanus in those bygone days, thank heavens), to dispatch live lobsters for chef during the hectic evening dinner service. And it was a full-time job. So many customers came specifically to eat M. Champeau’s astonishingly fine lobster that he would even take the trouble to telephone them personally, alerting them to the debut of the season. It was only when I eventually tasted the finished dish that I understood why there was always this mini-stampede up that winding lane to Birtle.

You will need one very large frying pan, or two smaller ones.

Serves 2

two 450–550 g live lobsters, preferably female

3 tbsp olive oil

50 g butter

salt and cayenne pepper

1 tbsp finely chopped shallot

1 tbsp finely chopped garlic

2 tbsp Pernod

2 tbsp cognac

1 tbsp chopped parsley

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