Boiled Lobster
Main Dishes • European
Description
Recipe taken from the book 'Seafood. Very Simple'.
Ingredients
- Butter 1 piece
- Carrot 1 piece
- Parsley 1 piece
- Celery salt 1 piece
- Leek 1 piece
- Onion 1 head
- Chervil 1 piece
- Tarragon 1 piece
- Apple Wine to taste
- Fish Oil to taste
- Lobster tails 1 piece
Step-by-Step Guide
Step 1
Place a piece of butter, peeled and sliced carrot, parsley root, celery, leek, blanched onion, and a leaf of chervil and tarragon into a pot.
Step 2
Sauté everything in the butter, avoiding any color change.
Step 3
Pour in the white wine, bring to a boil over high heat, add water or better fish stock (use double or triple the amount of water or stock compared to the amount of boiled white wine), and salt to taste.
Step 4
Cook over low heat until the roots are tender, then strain. (If desired, instead of this broth, you can simply boil water with white wine and brine or vinegar.)
Step 5
Bring the strained broth back to a boil and pour it over the fresh lobster.
Step 6
First boil the lobster over high heat, then reduce to low heat until cooked (about 15 minutes).
Step 7
Cool the lobster (if serving cold) or serve hot, then clean and cut it. 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.
Step 8
Separate the back.
Step 9
Place the sliced pieces on the back or belly, cut or chop off the small tentacles, separate the legs, crack or saw their hard shells, and drizzle with a little of the broth in which the lobsters were cooked.
Step 10
When cleaning the lobster served hot, try to keep the juices flowing onto the plate.
Step 11
Can be served with Provençal sauce.
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