Lobster with Fresh Vanilla

Name: Lobster with Fresh Vanilla
Cuisine: British
Ingredients: appr. 4.5 litres/8 pts court bouillon; 2 × 450 g/1 lb lobsters; 175 g/6 oz middle cut of leek; 15 g/½ oz unsalted butter; 1 fresh vanilla pod; 2 × ½ star anise; 2 sprigs fresh mint; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 60 ml/2 fl oz Sauternes; 175 ml/6 fl oz fish stock

Preparation info

Serves
2

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Lobster goes really well with fresh vanilla. It is a combination I have used many times in many different ways, and here it is combined with mint (another great accompaniment) then cooked ‘en papillote’.

Ingredients

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

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

Bring the bouillon to the boil then plunge the lobster in, cook over a high heat for 1 minute to set the meat and remove from the pan and allow to cool.

Trim the leek and cut into 16-20 rounds each about 1cm/½in thick. Once the lobster has cooled sufficiently carefully remove the meat from the shell. Split the tail in half lengthways and remove the intestinal tract.

Cut two shee