Lobster with Fresh Peas

Name: Lobster with Fresh Peas
Cuisine: British
Ingredients: app. 4.5 litres/8 pts court bouillon; 2 × 450 g/1 lb lobsters; 50 g/1¾ oz unsalted butter; 55 g/2 oz chopped shallots; ½ clove garlic crushed; 55 g/2 oz leeks roughly chopped; 175 ml/6 fl oz fish stock; 140 g/5 oz fresh peas; salt and freshly ground white pepper; salt and freshly ground white pepper; ½ tsp sugar; 5 mint leaves; 85 ml/3 fl oz whipping cream

Preparation info

Serves
2

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

I have always thought that lobster is a great bedfellow of both peas and of mint, and we all know how well peas and mint go together. Here I poach the lobster but I am sure it would work equally as well if the lobster were to be roasted instead.

Ingredients

app. 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 and once boiling plunge the lobsters in; return to the boil and simmer for 3 minutes. Remove the lobster and allow it 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.

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