Fresh Lobster with sauce rémoulade

Homard, sauce rémoulade

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

In Languedoc you would be more likely to get crawfish, langouste, than lobster, and the sauce would be equally good with their wonderful, firm- fleshed but still moist large prawns called gambas.


  • 2 lobsters - medium size, each weighing 750g (you can use raw or cooked lobsters).


It is possible to enjoy a ready-cooked lobster that has spent some time in a fridge, but a freshly boiled lobster, cooled to room temperature, is easily the best – more succulent and better flavoured.

To cook a live lobster, bring an enormous pot of quite heavily salted water to the boil. Drop in the lobster, leaving the bands on its claws, and put on the lid. Boil gently for 12–15 minu