Learn how to poach lobster in court-bouillon, a seasoned aromatic liquid with vegetables, herbs and spices. Explore preparation, gentle cooking, doneness checks and safe handling.
I really encourage you to 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 , submerge live lobsters one at a time. Return water to a boil.
Lower heat to and boil 6 minutes per pound of lobster. The tails should begin to float toward the surface once the lobsters are cooked.
This recipe connects to Stock Making Fundamentals — learn the technique step by step in the video lessons.
Lobster meat toughens fast with overcooking — pull it just as it turns opaque and finish off the heat. If you'd like to go deeper, Stock Making Fundamentals covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
