Name: Lobster with coriander butter sauce
Yield: 2 servings
Cuisine: Boil
Ingredients: 2.00 kg lobster live; 2.00 carrots sliced; 2.00 onion sliced; 2.00 leeks sliced; 2.00 celery stalks diced; salt; 6.00 black peppercorns; 600.00 ml wine white; 2.00 Litres water; fresh parsley thyme and bay leaf; 300.00 g butter; 100.00 ml fresh coriander finely chopped

Recipe Disclaimer

Tap for method

Ingredients (12)

2.00 kg

lobster — live

COURT BOUILLON

2.00	carrots — sliced
2.00	onion — sliced
2.00	leeks — sliced
2.00	celery stalks — diced
	salt
6.00	black peppercorns
600.00 ml	wine — white
2.00 Litres	water
	fresh parsley — thyme and bay leaf

CORIANDER BUTTER SAUCE

300.00 g	butter
100.00 ml	fresh coriander — finely chopped

Tap for ingredients

Method:

Mix all the court bouillon ingredients together in a large pan and boil for 15 minutes, adding more water if necessary.
Hold lobsters at the back of body, plunge into pan. Hold lobsters down with tongs for 2 minutes.
Reduce heat and simmer, covered, for 12 to 15 minutes.
Remove lobster and rinse quickly with warm water.
Meanwhile, melt the butter slowly, skimming off any foam that rises to the surface.
Cook gently for 2 minutes and pour through a metal strainer lined with muslin, taking care to leave behind any sediment.
Twist lobster tails to remove halve tails down centre.
Serve with lots of green salad, spicy rice and coriander butter sauce.