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
- Take a large pot and fill with water. Bring to the boil.
- Place the whole lobster in the pot, cover and leave to cook for 3 minutes.
- Remove the lobster from the pot. Cut off the tail and claws and place in cold water.
- 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.
- Meanwhile, remove the meat from the lobster tail and claws, keeping them as intact as possible.
- 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.
- 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.
- Place the lobster meat on a bed of blanched spinach and cover with the sauce.