One of the best ways to enjoy this exceptional crustacean.
- Bring a large pot of water to a boil.
- Put the whole lobster into the pot, cover and let cook for 3 min.
- Remove the lobster from the pot. Separate claws and tail from the body, place them in cold water.
- Prepare the stock: put the rest of the lobster back into the pot and cook over medium heat for 1 hour, with the onions, carrots, bay leaves, thyme, celery stalks, tomato paste and paprika.One hour later, when the lobster is cooked, strain the broth and reserve.
- While the lobster is cooking, gently remove the meat from claws and tail, trying to keep them as intact as possible.
- Make the sauce: in a saucepan, add the wine and reduce by half. Add the broth and reduce again. In a bowl, mix together 2 tbsp of melted butter and flour. Add it to the saucepan and reduce for 5 min.
- Poach the lobster: in another saucepan, place the remaining butter over low heat. Let the butter melt slowly. Skim the film off the surface of the butter. Then, cook the meat from the claws and tail for 5 minutes in the butter.
- Arrange the lobster meat on a bed of blanched spinach and cover it with the sauce.
A recipe from La Poissonnerie du Marché Atwater