How To Make Lobster In Court Bouillon
Lobster in Court Bouillon Recipe. A sumptuous seafood classic that never loses its taste or appeal - ideal as a romantic treat for you and that special someone. Devour our Lobster in Court Bouillon recipe.
Step 2: Make the bouillon.
Place one of the large saucepans over a high heat. Add the water, white wine, lemon juice, salt, onion, carrots, celery, black peppercorns, thyme, bay leaves, parsley and diced orange. Bring to a boil, lower the heat and simmer for about 20 minutes.
Step 3: Strain the bouillon.
After 20 minutes have passed, use a sieve to strain the bouillon over the second saucepan (it can be stored in the freezer for months).
Step 4: Cook the lobster.
Pour the bouillon back into the saucepan, place it over a high heat and bring back to the boil. Add the lobster to the saucepan and, for every 500g, cook for 6 minutes (the lobster will turn orange when it begins to cook, but do not worry, this is normal).
Step 5: Cool the lobster.
As this recipe requires the lobster to be served cold, you should remove it from the saucepan and place it in a bowl of iced water for several minutes (this will stop the cooking process and cool the lobster).
Step 6: Cut the lobster.
Removing the lobster's claws and separate the head from the tail (be sure to reserve the head for later use). Cut down either side of the underbelly to open the shell and remove the meat.
Step 7: Serve and enjoy.
Present the lobster on a large serving plate - either in two or intact. Serve the tail in the centre with the meat of the claws on either side. Serve with home made mayonnaise (the recipe can be found on this website).
