Lobster in Court-Bouillon
Category: Main Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Lobster | 2 kg |
| Carrot | 1 |
| Celery | 1 |
| Lemon | 1 |
| Onion | 1 |
| Thyme | 1 sprig |
| Bay leaves | 2 |
| Parsley | 1 sprig |
| Black peppercorns | To taste |
| White wine | ½ cup |
| White wine vinegar | 2 tbsp |
Instructions:
To begin, create the court-bouillon by filling a large pot with water and bringing it to a boil along with all the aromatic ingredients: carrots, celery, lemon, onion, thyme, bay leaves, parsley, and black peppercorns. Add salt to taste. Let this mixture boil for about 20 minutes to infuse all the flavors.
Once the court-bouillon is simmering, pour in the white wine, stirring gently to incorporate. As the wine blends with the broth, the mixture should return to a boil.
Next, prepare the lobster. To prevent the lobster from bending during cooking, secure the lobster’s tail by either tying it with a string or by securing it to a wooden spoon. Carefully place the live lobster into the pot. Allow it to cook for approximately 25 minutes on low heat, ensuring the liquid is just simmering and not boiling vigorously.
Once the lobster has cooked, remove it from the court-bouillon and allow it to cool slightly in the broth, letting it absorb the rich flavors. Serve the lobster warm, and drizzle some of the flavorful court-bouillon over the top.
This Lobster in Court-Bouillon recipe offers a simple yet elegant way to prepare lobster, letting the natural flavors shine through the aromatic court-bouillon. The rich broth, infused with fresh herbs and vegetables, perfectly complements the sweet, tender lobster, making for an unforgettable dish. Enjoy this as a luxurious main course for a special occasion or to impress your guests with your culinary skills!
