- Serves: 1
- Cook Time: 40 minutes
- Prep Time: 15 minutes
- Effort: medium
- 1 tbsp unsalted butter
- 1 onion, quartered
- 1 leek, trimmed, halved and cut into four pieces
- 1 stick of celery, trimmed and halved
- 1 bulb fennel, trimmed and roughly chopped
- 250 ml dry white wine, such as Philippe de Rothschild Sauvignon Blanc
- 1.5 litres water
- juice of 1 limes
- 1 sprig of flat leaf parsley
- 1 sprig of tarragon
- 1 fresh bay leaf
- 1/2 tsp black peppercorns
1 Melt the butter in a wide saucepan (big enough to hold the lobster) over medium heat. Add the onion, leek, celery and fennel. Gently fry for about 5 minutes until soft but not coloured.
2. Deglaze the pan with the wine. Add the water, lime juice, herbs and peppercorns. Bring to the boil then reduce the heat and simmer for 20 minutes. The court bouillon is now ready for the lobster.
3. Plunge the live lobster into the pan, bring back to the boil and cook for 8 minutes.
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