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Ingredientes
- 1 3/4 kg Live lobster, two weighing 900g would be best Salt
- 1 x Carrot
- 1 x Onion
- 600 ml Dry white wine
- 600 ml Water Bouquet garni
- 5 x Black peppercorns, (5 to 6)
- 115 gm Butter
- 1 Tbsp. Mixed herbs, up to 2 Salt and freshly grnd black pepper
- 1 x Squeeze lemon juice Lemon segments Fresh herbs
Direcciones
- Cook the lobsters by placing them in a pan of lukewarm salted water to cover. Use 115g salt to every 2.4 litres water. Put the saucepan on a low heat and bring to simmering point slowly; lobsters expire at about 44C/112F. By this stage the lobsters will be changing colour, so remove them and throw away all the cooking water.
- Slice the carrot and onion for the court bouillon and put with the wine, fresh water, bouquet garni and peppercorns into a stainless-steel saucepan and bring to the boil. Replace the lobsters and cover with a tight fitting lid. Steam the lobsters till they become bright red, then remove them from the pot. Strain the cooking liquid and reserve for a sauce.
- As soon as the lobsters are cold sufficient to handle, split them in half, and extract all the meat from the body, tail and large and small claws. Scrape out all the soft, greenish tomalley (the liver) from which part of the shell nearest the head and put it with the firmer meat into a hot bowl wrapped in a tea towel.
- Heat the lobster shells in a cold oven. Cut the lobster meat into chunks.
- Heat half the butter and when it is foaming, add in the lobster meat and the tomalley and toss till the meat is heated through and the juice turns pink, then add in the summer herbs. Season with salt and pepper.
- Spoon the lobster meat into the warm shells. Put the remaining butter into the pan to heat and scrape up any bits. Add in a squeeze of lemon juice. Pour the buttery juices into small heated ramekins and serve alongside the lobster on warm plates. Garnish with sprigs of fresh herbs and lemon segments. Eat immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 232g | |
| Recipe makes 4 servings | |
| Calories 374 | |
| Calories from Fat 231 | 62% |
| Total Fat 26.26g | 33% |
| Saturated Fat 16.61g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 204mg | 9% |
| Potassium 250mg | 7% |
| Total Carbs 8.72g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.18g | 2% |
| Protein 0.82g | 1% |
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