Court Bouillon
• 1 carrot
• 1 onion
• 1 pint (600 ml/2½ cups) water
• 4 ozs (110 g/1stick) butter
• 1 pint (600 ml/2½ cups) dry white wine
• Bouquet garni
• Squeeze of lemon juice
Garnish
• Lemon segments
• Sprigs of watercress, flat parsley or fennel
Directions:
One of the most exquisite ways to eat fresh lobster, but for perfection the
lobster must come straight from the sea.
Serves 4 as a main course
Cook the lobsters steaming them until they are just beginning to change
colour and are speckled with red.
As soon as they are cool enough to handle split them in half and extract all
the meat from the body, tail and large and small claws. Scrape out all the soft,
greenish tomalley (liver) from the part of the shell nearest the head and put it
with the firmer meat into a warm bowl wrapped in a tea towel.
Heat the lobster shells. Cut the meat into chunks, melt half the butter and
when it is foaming toss the meat and tomally in it until the meat is cooked
through and the juices turn pink.
Spoon the meat into the hot shells. Put the remaining butter into the pan,
heat and scrape up any bits. Add a squeeze of lemon juice. Pour the buttery
juices into small heated ramekins and serve beside the lobster on hot plates.
Garnish with sprigs of watercress, flat parsley or fennel, and lemon segments.
Hot buttered lobster should be eaten immediately.
