Name: Fresh Lobster with sauce rémoulade (Homard, sauce rémoulade)
Yield: Serves 4
Cuisine: France
Ingredients: 2 tbsp chopped parsley; 2 tbsp chopped basil; 375 ml sunflower oil, or olive oil, or a mixture; 2 egg yolks; 3 anchovy fillets, mashed; 1½ tbsp mustard; 2 tbsp chopped capers; 2 tsp white wine vinegar; 2 tsp chopped tarragon; 6 gherkins finely chopped; 2 lobsters - medium size, each weighing 750g (you can use raw or cooked lobsters).; salt, pepper; 3 tbsp crème fraîche

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

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

Method

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