Lobster with coriander butter sauce

Recipe from: 2/1/1992 12:00:00 AM
Ingredients 14
Servings 2
Time

Ingredients

  • 2
    kg
    live lobsters
  • COURT BOUILLON
  • 2
    carrots, sliced
  • 2
    onions, sliced
  • 2
    leeks, sliced
  • 2
    sticks celery, diced
  • salt
  • 6
    peppercorns
  • 600
    ml
    white wine
  • 2
    Litres
    water
  • parsley stalks, fresh thyme and a bayleaf to taste
  • CORIANDER BUTTER SAUCE
  • 300
    g
    butter
  • 100
    ml
    finely chopped coriander leaves
 

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.
 

Read more on: fish/seafood
 

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