Boiled lobster
2 servings
45 minutes
The recipe is taken from the book "Seafood. Very simple.
1
Put a piece of butter, sliced carrots, parsley root, celery, leek, blanched onion, and a leaf of chervil and tarragon into the pot.
- Butter: 1 piece
- Carrot: 1 piece
- Parsley root: 1 piece
- Celery: 1 piece
- Leek: 1 piece
- Onion: 1 head
- Chervil leaves: 1 piece
- Tarragon leaves: 1 piece
2
Sauté everything in oil without allowing any color change.
3
Pour in white wine, boil on high heat, add water or better fish broth (use double or triple the amount of water or broth compared to the amount of boiled white wine), and salt to taste.
- White wine: to taste
- Fish broth: to taste
4
Boil the roots on low heat until soft, then strain. (If desired, instead of this broth, you can simply boil water with white wine and brine or vinegar.)
5
Reboil the strained broth and pour it over the fresh lobster.
- Lobsters: 1 piece
6
First, boil the lobster on high heat, then on low heat until cooked (about 15 minutes).
7
Clean and cut the chilled lobster (if served cold) or hot (if served hot). To do this, wrap your hand in a towel, separate the neck from the body, remove the shell from the neck, discard the dark parts and membrane, and slice the meat into escalopes.
8
Separate the back.
9
Place the sliced pieces on the back or belly, cut or break off the small tentacles, separate the legs, break or saw their hard shell, and drizzle with a little of the broth in which the lobsters were cooked.
10
When cleaning the lobster served hot, try to keep the juice flowing from it on the plate.
11
Can be served with provencal sauce.