On Vacation - Lazy Man's Lobster

Dear Daughter and I arrived in Brittany, France just over a week ago.  We have been visiting the same area since 2005 and every year I worry that we will be bored by the same markets, the same beaches...the sameness of it all.  Weeks prior to our annual two week visit, I research new places to visit or possible new activities.  Then we arrive (normally ahead of Dear Husband) and we fall into a simple pattern that has worked for years.  It becomes just a lazy and totally relaxing summer vacation.  Perhaps that is as it should be.

So, this entry will be a short one.   Dear Husband arrived by train a day or so ago.  Our family unit is complete.  We even managed to get him to sleep in this morning - a rarity in his world.

Picnic at the Beach

Dear Daughter and her kite...notice the lack of people

Yes, I managed to catch a crab - long story!

Boogy Boarding Success...again - notice the lack of people!

If it is a lazy vacation - then why not a lazy lobster dinner?  Brittany is known for seafood and their lobsters are spectacular.  Years ago, we had a wonderful Sunday lunch at a restaurant called L'Etrave.  The meal featured "Homard A La Creme", a grilled lobster dripping with thick Breton creme.  It really was incredible.  I was combing through some recipes the other day and ran across "Lazy Man's Lobster".  I have no idea how long I have had it or where I found it but it seemed to be a perfect replica of our L'Etrave delicacy.

Lazy Man's Lobster


Lazy Man's Lobster

Note:  This dish is really only lazy for your diners - but they will thank you for it.  The recipe is for one lobster but you can easily adapt based on the number of lobsters you are making.

1 lobster
1 T garlic herb butter
Splash of Sherry (I used Banyuls as I could not find Sherry here - worked just fine)
1/2 cup heavy cream

I poached the lobster for three minutes and then removed the meat from the tail and claws.  In our case, I did this for three lobsters.  In a pan over medium-high heat, melt the butter and add the lobster meat - cooking for three to five minutes.  Add the Sherry and cook until most of it has evaporated.  Finally, add the cream and cook until it is bubbly and thick.  Transfer the lobster to warmed, individual plates and serve with a good, crusty baguette and a green salad.  Of course, you must have Champagne or a Sparkling Wine.