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Lobster: Poached Lobster in Court Bouillon

Source of Recipe


Simple to Spectacular






List of Ingredients



• 1 onion, peeled and roughly chopped
  
• 1 carrot, peeled and roughly chopped
  
• 1 stalk celery, roughly chopped
  
• 1 branch thyme
  
• 1 large clove garlic, peeled and cut in half
  
• 1 bay leaf
  
• 1 cup dry white wine
  
• 4 lobsters, each 1-1/2 lbs.
  
• 2 cups water
  
• 8 Tbsp butter
  
• 2 Tbsp fresh lemon juice, or to taste
  
• Salt and cayenne pepper
  
• 1/2 cup chopped chervil, parsley and/or chives
  






Instructions



1. Bring the first seven ingredients to a boil in a large pot, then turn the heat to medium-low and simmer for 5 minutes. Add 2 cups water and the lobsters; cover and cook over medium-high heat for 8 to 10 minutes, or until the lobsters are bright red.
   
   
2. Remove the lobsters and keep warm in a low oven. Measure out and strain 2 cups of the cooking liquid, then place it in a wide saucepan and reduce over high heat to about 1/2 cup. Turn the heat to low and stir in the butter, a little bit at a time; season with the lemon juice and salt and cayenne.
   
   
3. Crack the shells and remove the lobster meat, trying to keep the pieces large. Turn in the sauce to warm and coat, then garnish with herbs and serve.
   
   Serves 4