This serves 2 but I always make double the quantity.
10 pints of water boiling fast and furiously.
1 lobster 1 3/4 - 2LBS
2Fl Vermouth
2 1/2 oz butter
10FL very good fish stock
1/2 tsp saffron strands
drops of lemon juice
(Arugula and mache as a bed for the finished dish)
Tomato roses and rice.
Bring a pot of water to the boil and add lobster to the water and cook for 5 mins.
Remove and leave till cool enough to handle.
Split the lobster down the middle.
Clean and declaw.
Place 2oz of butter in a shallow pan and melt
Add the lobster pieces and cook till they start to turn deep pink. pour in 2 fluid oz of Vermouth (Chambery is good), 8 ozs good fish stock and 1/2 tsp saffron strands.
Cook covered for 10 mins gently.
Remove from heat and remove lobster pieces.
Crack claws and extract meat and from the tails.
Slice into fat slices and keep warm.
Add 2oz good fish stock to pan and reduce then add 1/2 oz butter and a drop or two of lemon juice and whisk
.
Arrange the lobster on a plate and strain the sauce over.
I know this is a recipe from Rick Stein, it was passed on to me by a yacht chef.
It is very good.
10 pints of water boiling fast and furiously.
1 lobster 1 3/4 - 2LBS
2Fl Vermouth
2 1/2 oz butter
10FL very good fish stock
1/2 tsp saffron strands
drops of lemon juice
(Arugula and mache as a bed for the finished dish)
Tomato roses and rice.
Bring a pot of water to the boil and add lobster to the water and cook for 5 mins.
Remove and leave till cool enough to handle.
Split the lobster down the middle.
Clean and declaw.
Place 2oz of butter in a shallow pan and melt
Add the lobster pieces and cook till they start to turn deep pink. pour in 2 fluid oz of Vermouth (Chambery is good), 8 ozs good fish stock and 1/2 tsp saffron strands.
Cook covered for 10 mins gently.
Remove from heat and remove lobster pieces.
Crack claws and extract meat and from the tails.
Slice into fat slices and keep warm.
Add 2oz good fish stock to pan and reduce then add 1/2 oz butter and a drop or two of lemon juice and whisk
.
Arrange the lobster on a plate and strain the sauce over.
I know this is a recipe from Rick Stein, it was passed on to me by a yacht chef.
It is very good.