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How To Make Lobster With Summer Vegetables

How To Make Lobster With Summer Vegetables

Lobster with Summer Vegetables Recipe. A sumptuous summer seafood supper! If you enjoy fish and vegetables then this recipe is certainly one to make. Delight in our lobster and summer vegetables recipe.


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Step 1: You will need.

  • 1 lobster, (alive)
  • 2 ltr bouillon, (or 2 litres of water)
  • 35 g butter
  • 2 small cauliflower florets
  • 1 carrot, cut into small cubes
  • 6 asparagus spears, (tops only)
  • ½ nectarine, cut into cubes
  • 2 cloves of garlic, minced, crushed
  • few sprigs of thyme
  • salt
  • pepper
  • 40 ml chardonnay wine
  • 1 tbsp lemon juice
  • few parsley leaves
  • 1 cutting board
  • 1 knife
  • 1 tongs
  • 1 frying pan
  • 1 spoon
  • 1 tray
  • 1 saucepan
  • 1 slotted spoon

Step 2: Precook the lobster.

Begin by bringing a saucepan of court bouillon (or water) to the boil. Add the live lobster and cook for 2 minutes until orange (this is the most humane way of cooking a live lobster). Remove from the heat and allow to cool.

Step 3: Cut the lobster.

Remove the claws from the body by twisting them. Remove the meat from them by using the blunt side of the knife. Continue by cutting the tail into 2 halves. Reserve the head for soups and sauces.

Step 4: Cook the lobster with vegetables.

Into a heated frying pan add ½ of the butter, lobster tail, claws, garlic, cauliflower, carrots, nectarine, thyme, asparagus and salt and pepper. Cook for 2 minutes before turning the meat over. Add wine, butter, lemon juice and parsley.

Step 5: Serve.

Remove the saucepan from the heat and transfer the lobster pieces to a plate. Heap over the cooked vegetables and drizzle over with some sauce. A sumptuous summer seafood meal that is hearty, wholesome and fresh!