While the French and other cultures have devised elaborate and delicious methods for cooking lobsters, one of the simplest remains the best: boiling. While boiling often results in dry, cottony flesh, this is usually due to overcooking. Most books recommend about 20 minutes, but here a
Beurre blanc and hollandaise work especially well as a base sauce for incorporating the coral, but the coral can also be worked into any number of seafood-based sauces such as veloutés, and even hot mayonnaise emulsions.
|cognac or wine vinegar|
|beurre blanc, hollandaise, or other base sauce|
|salt and pepper||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.