Lobster with Tomato and Watercress

Name: Lobster with Tomato and Watercress (Homard à la tomate et au cresson)
Cuisine: French
Ingredients: 4 live female lobsters, about 350 g (12 oz) each; 3 litres (5¼ pt) court bouillon; 8 basil leaves, finely cut; 1 quantity of tomato coulis; 400 g (14 oz) watercress, or 225 g (8 oz) prepared weight of watercress leaves; 400 g (14 oz) watercress, or 225 g (8 oz) prepared weight of watercress leaves; 1.2 litres (good 2 pt) water; juice of ½ lemon; 40 g (1½ oz) tofu; salt and freshly ground pepper; salt and freshly ground pepper

Homard à la tomate et au cresson

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

With the technique outlined below, the lobster stays tender and moist, whilst the sautéing gives extra flavour.

Ingredients

4 live female lobsters, about 350 g (12 oz) each
3 litres

Europe
France
Switzerland
Fish course
Gluten-free
Pescatarian

Method

Splash the live lobsters with cold water then plunge them into the boiling court bouillon for 2 minutes.
Remove the pan from the heat but leave the lobsters in the court bouillon. Place the pan in a large bowl of ice to cool quickly.
Meanwhile make the watercress purée and the tomato coulis.
For the purée, re