INGREDIENTS

INSTRUCTIONS

COURT BOUILLON
GARNISH
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 discard 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 until 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 cool enough 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 that part of the shell
nearest the head and put it with the firmer meat into a warm bowl wrapped
in a tea towel.
Heat the lobster shells in a cool oven. Cut the lobster meat into chunks.
Melt half the butter and when it is foaming, add the lobster meat and the
tomalley and toss until the meat is heated through and the juice turns
pink, then add the summer herbs. Season with salt and pepper.
Spoon the lobster meat into the hot shells. Put the remaining butter into
the pan to melt and scrape up any bits. Add a squeeze of lemon juice. Pour
the buttery juices into small heated ramekins and serve alongside the
lobster on hot plates. Garnish with sprigs of fresh herbs and lemon
segments. Eat immediately.
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