Recipe for the Banyuls Spiny lobster

This unusual meal is done for gourmets and would satisfy the gourmands.

Type : hot first course

Banyuls Spiny lobster

Ingredients and Preparation

langoustes Recipe for the Banyuls Spiny lobster

Banyuls Spiny lobster

Ingredients (2 personnes)

  • 2 Spiny lobster
  • 1/2L of Banyuls or Maury,
  • 1 onion,
  • 2 garlic cloves,
  • 1 bouquet garni,
  • 1 glass of cognac,
  • 1 spoon of flour,
  • 1 spoon of tomato concentrate,
  • olive oil,
  • salt, parsley et pepper.


Cut the tail of the raw spiny lobster into slices. Faire revenir l’ail and choped onion in the olive oil with the spiny lobster slices. Pour the Cognac et flambez-le, add the flour, the tomato concentrate, the parsley, the bouquet garni, the Banyuls or Maury by drip (follow this order). Check the seasoning. You can add some CARVI. Let simmer 1/2H (burner at medium) and another 1/2H (burner at minimum) to get a creamy sauce.

¡Chief Notes!

You can also use buckling but be careful. Wait for 10s after the addition of cognac before lighting.


This first course could be accompanied by the Cotes du Roussillon white wine “Les Pierres Plates 2006″ from Terrasson or the “Chablis 2005″ form the Caves du Sommelier.

Recipe suggested by C.R. de Corsavy

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