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  • 1 to 2 tails per person

  • 2 tablespoons of tomato paste

  • 10cl of cognac

  • 1 chopped onion

  • 3 cloves of garlic, chopped

  • 1 bunch of chopped parsley

  • 3 tablespoons of olive oil

  • 2 tablespoons of flour

  • salt, pepper, Espelette pepper

  • 75cl of white wine

Preparation :

  1. Cut the lobsters in half lengthwise.

  2. In a large skillet, heat the oil over high heat.

  3. Brown the lobster halves, flesh side down, for 2-3 minutes until they brown.

  4. Remove from the heat, sprinkle with cognac and flambé delicately.

  5. Remove the lobster halves from the pan and set aside.

  6. Reduce the heat, brown the garlic, chopped onion and chopped parsley for 3-4 minutes.

  7. Sprinkle with flour and mix. Add the tomato paste and mix well.

  8. Gradually pour in the white wine while stirring to obtain a creamy sauce.

  9. Season with salt, pepper and Espellette pepper.

  10. Return the lobster halves to the sauce and simmer 2 to 3 times for 15 minutes.

  11. If the sauce is too thick, add a little white wine.


Serve with rice, accompanied by our Roussanne, Châteauneuf-du-Pape white.

To be savored with our Roussanne!

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