La Bourride Marseillaise

• 2 live lobsters
• 4 fillets thick, white fish (bass, monkfish, turbot, brill, etc.)

Simmer the stock for 20 minutes and strain. Into the strained stock place the lobsters, bring to the boil with a lid on the pan, reduce heat and simmer for 20 minutes.

Remove the lobsters and keep warm while you poach the fillets of fish in the same stock for, say, 15 minutes, depending on their thickness.

Cut the lobsters in half and arrange on a large serving dish with the fis