Navarin of Lobster

Name: Navarin of Lobster (Navarin de homard)
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: For four people
Cuisine: French
Ingredients: coarse salt; salt, freshly-ground pepper; 150 g (1¾ oz) haricots verts; 5 tablespoons double cream; salt, freshly-ground pepper; 2 turnips; 2 potatoes; 80 g (2¾ oz) petits pois; 2 carrots; 1½ tablespoons cognac; 5 tablespoons dry white wine; 80 g (2¾ oz) butter; 5 tablespoons arachide oil; 1 tablespoon tomato purée; a bouquet garni; 200 ml (⅓ pint) fish fumet; 2 tomatoes; 1 carrot, cut into mirepoix dice; 2 shallots, cut into mirepoix dice; 2-3 live female lobsters weighing 1.8 kg (4 lbs) altogether

Navarin de homard

Preparation info

For
four
people

Difficulty
Easy
Ready in
2 hr

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

2-3 live female lobsters weighing 1.8 kg (4 lbs) altogether
2 shal

Europe
France
Fish course
Pescatarian
Gluten-free
Mediterranean

Method

The lobsters should feel heavy and have their eggs underneath - take these off and put them in a bowl. Hold each lobster firmly on a chopping board and cut off the tail with a large knife at the point where the tail joins the head. Split the head in two down the middle and carefully remove the small sac of grit. Extract the green coral from the head and add to the lobste