Name: Lobster with Watercress (Homard au cresson)
Yield: For two people
Cuisine: French
Ingredients: salt, pepper; 5 tablespoons fish fumet; 1 chopped shallot; 2 tablespoons dry white wine; 80 g (3 oz) button mushrooms, sliced; 2 live lobsters of 350 g (¾ lb) (or 1 of 800 g (1¾ lb)) preferably females which contain eggs; 250 g (9 oz) light watercress purée; 1½ teaspoons fromage blanc; ½ teaspoon chopped tarragon; 25 g (1 oz) skimmed milk powder; 1½ teaspoons crème fraîche (optional)

Preparation info

For
two
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Main ingredients

2 live lobsters of 350 g (¾ lb) (or 1 of 800 g

Method

Make the court-bouillon by boiling the water, wine, salt, carrot, onion and bouquet garni together for twenty minutes, adding the peppercorns five minutes before the end.
Remove the claws of the lobsters, and cook them in the court-bouillon (see Roast Lobster), together with the eggs taken from underneath the bodie