57 Poached Lobster, Crawfish or Freshwater Crayfish

Preparation info
  • Serve hot or cold For


    • Difficulty


Appears in

By Michel Guérard

Published 1978

  • About

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


Main ingredients

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


Cooking the crustaceans

  1. Kill the lobster or crawfish in the way recommended, and crack the claw shells with a cleaver to make extracting the cooked flesh easier.
  2. 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