James Peterson

Lobster with Sauternes Gelée

Preparation info

  • Yield: 2 cups , enough to accompany

    4

    lobsters

    • Difficulty

      Easy

Appears in

top 1000Sauces: Classical and Contemporary Sauce Making

Sauces

By James Peterson

Published 1991

  • About

Ingredients

live lobsters 4

Method

  1. Kill the lobster by inserting a knife under the bottom of the carapace and rapidly pulling it forward. Separate the heads, tails, and claws of the lobsters. Remove the stomach sacs and save any juices that run out, but leave the tomalley and coral in the lobster.
  2. Tie the lobster tails together with string in sets of two or slide skewers along the inside of the