Butter poached lobster

Butter poached lobster

One of the best recipes for this exceptional shellfish.

Ingredients

  • 1 live Magdalen Islands lobster, 2 pounds or more
  • 2 onions
  • 2 carrots
  • 2 stalks celery
  • 1 tbsp. tomato paste
  • 2 bay leaves
  • 2 pinches paprika
  • 150 ml white wine
  • 500 g butter
  • A few pinches of thyme
  • 1 tsp flour
  • Spinach to accompany the lobster

Preparation

  1. Take a large pot and fill with water. Bring to the boil.
  2. Place the whole lobster in the pot, cover and leave to cook for 3 minutes.
  3. Remove the lobster from the pot. Cut off the tail and claws and place in cold water.
  4. Prepare the fumet: take the remaining lobster carcass and cook for 1 hour with the onions, carrots, bay leaves, thyme, celery, a tablespoon of tomato paste and paprika. After 1 hour, when the carcass has finished cooking, strain the stock and set aside.
  5. Meanwhile, remove the meat from the lobster tail and claws, keeping them as intact as possible.
  6. Prepare the sauce to serve over the lobster: in another pan, reduce 150 ml of white wine. Add the stock and leave to reduce. Separately, mix 2 spoonfuls of melted butter with the flour and cook in the reduction for 5 minutes.
  7. Poach the lobster: heat the remaining butter in a saucepan over a low heat. Remove the film from the surface and cook the meat from the claws and tail for 5 mins.
  8. Place the lobster meat on a bed of blanched spinach and cover with the sauce.
Preparation
10 minutes
Cooking
1 hour et 30 minutes
Servings
2 portions
Category
Appetizers
Main dishes
Recipe by
Poissonnerie du Marché Atwater