Shrimp or Lobster in Spicy Broth

Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

To create this dish, Jean-Georges took a classic French nage (cooking shrimp and lobster in an aromatic broth) and added Asian seasonings—but, for added complexity, he left some of the French ones in. Although there are a lot of ingredients here, the assembly is easy, and the results are well worth the effort. If you want to use lobster meat, buy two lobsters, each about 1½ pounds, and blanc