4 Lobsters, 1-1/4 pounds
Onion, carrots and celery
Bouquet garni: bay leaf, tarragon, Italian parsley
2 quarts cool water
2 cups dry white wine
Garnishing vegetables: carrots, leeks, turnips
kosher salt and freshly ground white pepper
2 tablespoons fresh parsley or chervil
Wrap the lobsters in wet newspaper and refrigerate until ready to use, 1-2 days at most.
Court Bouillon: Combine the ingredients in 6 quart non-reactive 12" pot. Bring water to the simmer and cook for 15 minutes.
Place the lobsters head-first in the hot broth. Cover the pot, and simmer for 10 minutes. Turn off the heat, and let stand for 10 minutes more.
Remove the lobsters, and when cool enough to work with, cut them in half lengthwise. Remove the stomach sac..
Garnishing Vegetables: Allow 1/4 cup per vegetable per serving. Cut them into 3" julienne strips.
Place 1/2 a lobster in each serving bowl. Detach and crack the claws, remove the meat and set it in the dish with the lobster half. Pour the hot broth in each dish and add the vegetables. Garnish with parsley or chervil. Serve with knife, fork and soup spoon.
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