54 Truffled Lobster with Tomato and Basil

Name: Truffled Lobster with Tomato and Basil
Yield: For four people
Cuisine: French
Ingredients: ¼ teaspoon fresh basil pounded or liquidised with ½ teaspoon olive oil; 400 ml (¾ pint) whipping cream; 2 heaped tablespoons raw tomato pulp; salt and pepper; 2 teaspoons butter; 20 g (¾ oz) truffles, fresh or preserved, cut in julienne strips; 1 bouquet garni; 1 teaspoon crushed peppercorns; 2 litres (3½ pints) water and 50 g (1¾ oz) coarse salt; 150 ml (¼ pint) wine vinegar; 4 small live lobsters weighing 400 g (14 oz) each

Preparation info

For
four
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Homard aux truffes à la tomate fraîche et au basilic ‘Truffles and basil – an unusual and delicious combination with lobster’

Ingredients

Main ingredients

4 small live lobsters weighing 400 g (14 oz) each
2</

Europe
France
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Cooking the lobsters

Bring the ingredients for the court-bouillon (water, salt, vinegar, bouquet garni and peppercorns) to the boil in the large saucepan.
Kill the lobsters as recommended. Crack the claws carefully with the back of the heavy cleaver to make it easier to extract the fl