Grilled Lobster with Cardinal Coulis

Name: Grilled Lobster with Cardinal Coulis
Cuisine: France
Ingredients: ⅓ cup plus 1 tablespoon unsalted butter; Two 1½-pound live lobsters; Dash of Cognac or Armagnac; Dash of Cognac or Armagnac; Salt; 2 tablespoons crème fraîche; 1 red bell pepper, peeled, seeded, and cut into ¼-inch-wide julienne strips; Pepper from the mill; 1 cup bottled clam juice; 1 teaspoon tomato paste; ⅔ cup dry white wine; Small bouquet garni; 1 large shallot, finely chopped; Skin with ¼-inch flesh attached of 1 zucchini, cut into ¼-inch-wide julienne strips; Skin with ¼-inch flesh attached of 1 zucchini, cut into ¼-inch-wide julienne strips

Preparation info

FFR—
2
main-course first-course servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Purchase two Impound lobsters, asking the fishman for female carrying coral; the coral is visible through the underside membrane of the tail.

Ingredients

1 cup bottled clam juice
⅔ cup dry white wine
1 teaspoon</

Europe
France
Starter
Fish course
Pescatarian
Gluten-free

Method

Start a fire in your grill. Put the clam juice, wine, tomato paste, shallot, and bouquet garni in a small saucepan; reduce over medium heat to a small cup of liquids and solids mixed. Strain the obtained coulis through a China cap into a clean small saucepan and set aside.

Cut and clean the lobsters and crack the claws open with the back of your knife. As soon as the coals are wh