Poached lobster in court bouillon with butter sauce

Name: Poached lobster in court bouillon with butter sauce
Prep time: 40 min
Total time: 40 min
Yield: Makes 4 servings
Ingredients: 1 stalk celery, roughly chopped; 1 branch thyme; 1 large clove garlic, peeled and cut in half; 1 bay leaf; 1 onion, peeled and roughly chopped; 1 carrot, peeled and roughly chopped; ½ cup chopped chervil, parsley, and/or chives; Salt and cayenne pepper; Salt and cayenne pepper; ½ cup chopped chervil, parsley, and/or chives; ½ cup chopped chervil, parsley, and/or chives; Four 1½-pound lobsters; 1 cup dry white wine; 2 tablespoons fresh lemon juice, or to taste; 8 tablespoons (1 stick) butter

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

Here, the lobsters are cooked in a fast, flavorful broth, then finished with a creamy, spicy butter sauce. It’s a huge step above the first recipe in flavor, but not that much more work.

Ingredients

1 onion, peeled and roughly chopped
1 carrot, peeled and roughly chopped
1 stalk celery

Fish course
Pescatarian
Gluten-free

Method

Bring the first 7 ingredients to a boil in a large pot, then turn the heat to medium-low and simmer for 5 minutes. Add 2 cups water and the lobsters, cover, and cook over medium-high heat for 8 to 10 minutes, or until the lobsters are bright red.
Remove the lobsters and keep warm in a low oven. Measure out and strain 2 cups of the cooking liquid, then place it