Lobster with Pulses

Name: Lobster with Pulses
Cuisine: British
Ingredients: app. 4.5 litres/8 pts court bouillon; 2 × 450 g/1 lb lobsters; 225 ml/8 fl oz fish stock; 75 ml/2½ fl oz dry white wine; 175 g/6 oz cooked mixed pulses, e.g. chick peas, haricot blanc, flageolet, puy lentils, black eyed beans; 175 g/6 oz cooked mixed pulses, e.g. chick peas, haricot blanc, flageolet, puy lentils, black eyed beans; 175 g/6 oz cooked mixed pulses, e.g. chick peas, haricot blanc, flageolet, puy lentils, black eyed beans; 175 g/6 oz cooked mixed pulses, e.g. chick peas, haricot blanc, flageolet, puy lentils, black eyed beans; 175 g/6 oz cooked mixed pulses, e.g. chick peas, haricot blanc, flageolet, puy lentils, black eyed beans; 175 g/6 oz cooked mixed pulses, e.g. chick peas, haricot blanc, flageolet, puy lentils, black eyed beans; 55 g/2 oz sweetcorn kernels; 125 ml/4 fl oz whipping cream; 15 g/½ oz unsalted butter; 175 g/6 oz picked and washed spinach; salt and freshly ground white pepper; salt and freshly ground white pepper

Preparation info

Serves
2

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

I first served this dish back in 1989 when I had my ill-fated restaurant in London’s Knightsbridge. It was a great dish then and it still is; the restaurant was pretty good too, but we were just the victims of extremely bad timing! Still, can’t be expected to get it right all the time!

Ingredients

app. 4.5 litres/8 pts court bouillon
2 × 450 g

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free
London

Method

Bring the bouillon to the boil and once boiling plunge the lobsters in; return to the boil and simmer for 3 minutes. Remove them and allow to cool.

Once cool enough to handle carefully remove the meat from the shells. Split the tails in two lengthways and remove the intestinal tract. Place the meat in an ovenproof dish and add a little of the bouillon and cover.

In a saucepan co