57 Poached Lobster, Crawfish or Freshwater Crayfish

Name: Poached Lobster, Crawfish or Freshwater Crayfish
Yield: Serve hot or cold For two people
Cuisine: French
Ingredients: 1 live lobster weighing 800 g (1 lb 12¼ oz), preferably female or 1 live crawfish or langouste weighing 800 g (1 lb 12¼ oz), preferably female or 20 freshwater crayfish or Dublin Bay prawns of about 60 g (2 oz) each; court-bouillon according to the size of the crustaceans; 1 tablespoon of freshly-chopped parsley

Preparation info

Serve hot or cold For
two
people

Difficulty
Medium

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Homard, langouste ou écrevisses à la nage ‘Designed to conserve the natural flavours’

Ingredients

Main ingredients

1 live lobster weighing 800 g (1 lb 12¼ oz</

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

Cooking the crustaceans

Kill the lobster or crawfish in the way recommended, and crack the claw shells with a cleaver to make extracting the cooked flesh easier.
Bring the court-bouillon to the boil in a large saucepan and plunge in the chosen shellfish. Cook a lobster or crawfish of 800 g