• 2×900 g live lobsters or crayfish

Court Bouillon

• 1 carrot
• 1 onion
• 600 ml water
• 600 ml dry white wine
• bouquet garni: parsley stalks, sprig of thyme, celery stalks
• and a small bay leaf
• 6 peppercorns
• no salt

Cover the lobsters or crayfish with lukewarm salted water (170 g salt to every 2.3 litres water). Put the saucepan on a low heat and bring slowly to simmering point: lobster die at about 44°C/112°F. By this stage the lobsters will be changing colour so remove them and discard all the cooking water.

Slice the carrot and onion and put with the fresh water, wine, herbs and peppercorns into a stainless steel saucepan and bring to the boil; replace the lobsters and cover with a tight-fitting lid. Steam them until they change colour to bright red, and remove them from the pot. Strain the cooking liquid and reserve for a sauce.