Name: Lobster with Tomato and Basil
Yield: Serve six people
Cuisine: French
Ingredients: 1 cup basil, cut into thin strips; 50 g butter, melted; beurre blanc with 1 cup crushed lobster shell and mustard added to the original reduction; 4 large, firm tomatoes; 6 sprigs thyme; salt and pepper; 6 lobsters, weighing 450 g each (or 1 weighing 3 kg)

Preparation info

Serve
six
people

Difficulty
Easy

Appears in

Tony Bilson's Recipe Book

By Tony Bilson

Published 1987

About

Ingredients

6 lobsters, weighing 450 g each (or 1 weighing 3 kg)
salt

Method

Butterfly the tails as described opposite (or cut into medallions). Arrange on a steamer tray. Season, brush with melted butter and sprinkle with the basil. Place a sprig of thyme on top of each serve.

Peel and seed the tomatoes and add the seeds and skins to the beurre blanc reduction. Slice the tomato into a julienne.

When the beurre blanc is complete, place the lobster in the

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