Lobster in Court-Bouillon

Name: Lobster in Court-Bouillon
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 4
Ingredients: Lobster 2.6 lbs; Carrots 1; Celery 1 rib; Lemons 1 slice; Onions large 1; Thyme 1 sprig; Bay leaves 2 leaves; Parsley 1 tuft; Ground black pepper to taste; White wine ½ glass; White wine vinegar 2 spoonfuls

it es fr de br

115

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 115
Carbohydrates g 6
of which sugars g 6
Protein g 16.1
Fats g 2
of which saturated fat g 0.65
Fiber g 3.3
Cholesterol mg 61
Sodium mg 234

Difficulty: Easy
Prep time: 40 min
Cook time: 45 min
Serving: 4

PRESENTATION

And when it comes to making lobster in court-bouillon, freshness is totally key. Seriously, you know what I mean? This dish, it's loved everywhere. And the sweet and tender meat is just amazing. Really really good. And look, handling the lobster with care is crucial. Experts say—no question—you gotta keep lobsters alive until just before cooking. It's not just for show. Freezing? It totally messes with the firm texture and flavor. So, fresh is the way to go. Pretty simple, right? Traditionally, you give lobsters a quick rinse, then poach them whole in a gentle, simmering broth. Timing's everything. About ten to twelve minutes per half kilo, and you're golden. Keeps the meat juicy, not overcooked. This method? It respects the ingredient, bringing out natural flavors for a rich but light dish.

Now, let's dive into the lobster poaching liquid. And here's the thing—it is simpler than you think. You're just making a broth that boosts the lobster's flavors, without overpowering them. A solid court-bouillon recipe should support the subtle tastes, not overshadow them. The result? Lobster that's moist and packed with delicate goodness. Compared to other seafood methods, this one really lets the lobster shine. Really lets it shine. Different regions might have their own spins, but the main idea sticks: let the lobster stand out. You might hear talks about poached lobster recipe secrets or top lobster cooking techniques, but it boils down to patience, attention, and the freshest seafood. That's the real secret.

So, with some careful steps and time, you can whip up something both impressive and simple. Letting you savor lobster as it’s meant to be—clean, golden, and bursting with natural flavor. Whether it's for a special occasion or a casual hangout, this dish is always a hit. Captures the heart of the sea in every bite. For real.

INGREDIENTS: Lobster 2.6 lbs (1.2 kg); Carrots 1; Celery 1 rib; Lemons 1 slice; Onions 1 - large; Thyme 1 sprig; Bay leaves 2 leaves; Parsley 1 tuft; Ground black pepper to taste; White wine ½ glass; White wine vinegar 2 spoonfuls

Preparation

How to prepare Lobster in Court-Bouillon

In a large pot, make a court-bouillon by bringing water to a boil along with all the herbs and salt; boil for about twenty minutes, then add the wine. As soon as it resumes boiling, drop the live lobster into the pot after tying its tail, folding it forward against the abdomen, or tying it to a wooden spoon so it doesn't bend during cooking. Boil it for about twenty-five minutes over very low heat, so the water just simmers; then let it cool immersed in its court-bouillon.
Once cooled, drain it and split it in half by cutting from the top of the head down to the tail: remove the black sand sac found in the head and the bitter vein in the middle of the tail.
Remove the meat, slice it, and place it back in the shell, garnishing and filling the head cavity with sprigs of parsley or whatever sauce you prefer (a Mayonnaise, or a sauce based on lemon, extra virgin olive oil, salt, and pepper, or a tartar sauce or cocktail sauce). If you wish, you can decorate the serving dish with lettuce leaves, sliced hard-boiled eggs, and cherry tomatoes filled with mayonnaise.

Curiosity

The best Mediterranean lobsters are caught in the seas north of Sardinia and are quite expensive; it is important to consider that about 70% of their weight is waste. If you wish, you can substitute with lobsters, which are more economical and differ by their dark color (which turns red after cooking) and their front claws, which Mediterranean lobsters do not have.

Tip

A true gourmet tip: if you find the lobster's eggs when you open it, don't even think about throwing them away! Collect them and mix them with mayonnaise: you will taste one of the finest sauces in the world.

For the translation of some texts, artificial intelligence tools may have been used.