81 Lobster with Fresh Tomatoes and Basil

Name: Lobster with Fresh Tomatoes and Basil (Homard à la tomate fraîche et au pistou)
Yield: For four people
Cuisine: French
Ingredients: 40 g (1½ oz) onions, peeled and coarsely chopped; 40 g (1½ oz) carrots, peeled and coarsely chopped; 25 cl (scant ½ pint) fish fumet or white wine; 25 cl (scant ½ pint) fish fumet or white wine; 4 tablespoons raw chopped tomato; 1 tablespoon crème fraîche; 1 tablespoon fromage blanc; 1 teaspoon tomato purée; 25 g (1 oz) skimmed milk powder dissolved in; nage or court-bouillon; 4 live lobsters of 350 g (¾ lb) each; ¼ teaspoon basil pounded with a few drops of olive oil; ¼ teaspoon basil pounded with a few drops of olive oil

Homard à la tomate fraîche et au pistou

Preparation info

For
four
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

4 live lobsters of 350 g (¾ lb) each
nage or court-bouillo

Europe
France
Fish course
Dinner
Pescatarian
Gluten-free
Mediterranean

Method

Plunge the lobsters whole into the boiling nage for five minutes.
Allow to cool somewhat in the liquid while you prepare the sauce.
Stir the skimmed milk powder into the fish fumet. Cook the vegetables (carrots and onions) in this liquid for twenty minutes, covered. After cooking, purée them in the liquidiser, having first added the cream, the fromage