Crustacés Pochés

Poached Crustaceans

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Lobsters, crabs, and shrimp may be poached in a court bouillon, or by the following recipe.

Ingredients

  • 2 quarts water
  • 2 teaspoons salt
  • 1 teaspoon