Poach a Lobster in Court Bouillon
Poaching lobster in a Court Bouillon adds a depth of flavor that simply boiling it in salted water cannot achieve. Court Bouillon, which is a flavorful broth made from vegetables, herbs, and spices, infuses the lobster meat with aromatic goodness. This method can also be used for other seafood like fish and shrimp.
Servings: 2
Calories: 225kcal
Ingredients
- 1 lobster, about 2 lb
- 1 recipe of Court Bouillon
Instructions
- I really encourage you to boil your lobster in a Court Bouillon, or in salted water. When boiling lobsters, use a pot large enough to hold 1 or 2 lobsters at a time, allowing 3 quarts of Court Bouillon per lobster.
- If boiling in water, add 1 tablespoon of salt per quart. When the water comes to a rolling boil, submerge live lobsters one at a time. Return water to a boil.
- Lower heat to simmer and boil 6 minutes per pound of lobster. The tails should begin to float toward the surface once the lobsters are cooked.
Video
Notes
Scientists agree that because of the size of their brain and the way it is, lobster doesn't suffer when they are plunged in boiling water. The "noises" that you may hear is air evacuating from the shell under the pressure created by the heat.
Cooking Tips for Poaching Lobster:
- Use Fresh Lobster: For the best flavor and texture, try to use fresh lobster. Frozen lobster can work in a pinch but may lack some of the sweetness and tenderness that fresh lobster provides.
- Season the Poaching Liquid: Add herbs and aromatics like garlic, lemon slices, parsley, thyme, and bay leaves to the Court Bouillon to enhance the flavor of the lobster. The more flavorful the liquid, the more infused the lobster will be.
- Don’t Overcrowd the Pot: Poach one or two lobsters at a time, allowing enough room for them to move around in the liquid. This ensures that they cook evenly.
- Test the Lobster with a Fork: If you’re unsure about doneness, gently insert a fork into the thickest part of the lobster’s tail. If it easily slides in and the meat is opaque, it’s ready.
- Chill for Cold Dishes: If you’re preparing lobster for a cold dish like lobster salad, allow the lobster to cool in the poaching liquid before removing it. This helps preserve the flavor and texture.
- Don’t Overcook: Lobster cooks quickly, so keep an eye on the time. Overcooking will result in tough, rubbery meat, so it’s best to err on the side of slightly undercooking and letting it rest for a few minutes.
- Rest the Lobster After Poaching: After poaching, let the lobster rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful lobster.
- Serve with Poaching Liquid: Consider serving the lobster with a little of the Court Bouillon or a flavorful butter sauce on the side for extra moisture and flavor.
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