Whole Poached Lobster with Herb and Cream Sauce

Name: Whole Poached Lobster with Herb and Cream Sauce
Ingredients: Salt and freshly ground white pepper; 300 ml/½ pint double cream; Salt and freshly ground white pepper; 50 ml/2 fl oz dry sherry; 600 ml/1 pint fish stock; 25 g/1 oz celery; 25 g/1 oz white of leek; 3.5 litres/6 pints court bouillon; 4 X 350-450 g/12 oz-1 lb live lobsters; 50 ml/2 fl oz brandy; 1 small clove garlic, crushed; 15 g/½ oz butter; 25 g/1 oz mixed fresh herbs (tarragon, dill, parsley, chervil, chives); 25 g/1 oz mixed fresh herbs (tarragon, dill, parsley, chervil, chives); 25 g/1 oz mixed fresh herbs (tarragon, dill, parsley, chervil, chives); 25 g/1 oz mixed fresh herbs (tarragon, dill, parsley, chervil, chives); 25 g/1 oz mixed fresh herbs (tarragon, dill, parsley, chervil, chives)

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

A light crisp green salad and a few new potatoes are all that are needed to accompany this colourful, albeit expensive, dish.

Ingredients

4 X 350-450 g/12 oz-1 lb live lobsters
3.5

Fish course
Pescatarian
Gluten-free

Method

Bring the court bouillon to the boil, plunge in the lobsters and cook for 10 minutes. When cooked, remove them from the court bouillon and allow to drain and cool slightly. Wash the leek and celery and cut into small, rough dice. Remove the leaves of herbs from their stalks, reserving the stalks. Mix the leaves and put to one side. When the lobsters have cooled, break off their