Lobster a la Nage

• 3 kg lobster (the head/s can be used for making the consommé)
• lobster consommé
• 4 sprigs

Prepare the lobster as previously described, cutting the tails into medallions and leaving the tail shell intact.

Bring the seasoned consommé to the boil, turn down the flame and add the lobster to the hot consommé. Do not boil as it will toughen the lobster. After five minutes add the thyme and bay leaves. When the lobster is cooked (three to five minutes) add the julienne of vegetable