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.