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Lobster Flambe With Pernod Recipe

By Le St. Tropez Restaurant, St. Tropez

Lobster boiled in wine gets a bath of flaming Pernod and is then topped with a garlic and basil butter sauce. Be sure to read the flambe tips before you begin.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 1-1/2 pound lobster
  • 1 cup dry white wine
  • 2 Tablespoons olive oil
  • 1 teaspoon fresh thyme leaves
  • 2 ounces Pernod
  • 4 ounces butter
  • 1/4 cup chopped basil
  • 1 clove garlic, chopped
  • 1 Tablespoon parsley, chopped
  • Lime for garnish


Boil lobster in a gallon of water with cup of wine and 2 tablespoons of salt for 8 minutes. Remove lobster and split in half. Brush each side with olive oil.

In hot saute pan, add thyme and Pernod, then flame and pour over lobster.

Place lobster under broiler for 5 minutes or till golden brown.

Meanwhile, melt butter in saucepan. Add basil, parsley, garlic, salt, and pepper to taste.

Remove lobster from broiler. Place on serving plate and pour garlic butter over. Sprinkle with parsley and serve with lime.

Yield: 1 serving

Recipe Source: Le St. Tropez Restaurant, St. Tropez
Reprinted with permission.

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