Equipment
* optional
Ingredients
Lobster & Court Bouillon
- 2 live whole lobsters, active
- 4000 ml water
- 250 ml dry white wine
- 1 onion, quartered
- 1 carrot, chopped
- 1 celery stalk, chopped
- 5 g black peppercorns
- 1 lemon, halved
Basil Vinaigrette
- 40 g fresh basil leaves, picked
- 80 ml extra virgin olive oil
- 15 ml lemon juice
- 1 garlic clove, peeled
- 10 g shallot, minced
- 3 g sea salt
Assembly
- 100 g baby gem lettuce or mixed greens
- 100 g cherry tomatoes
Nutrition (per serving)
Method
Prepare the court bouillon: In a large stockpot, combine water, wine, onion, carrot, celery, peppercorns, and lemon halves. Bring to a boil, then reduce heat and simmer for 15 minutes to infuse flavors.
Bring the liquid back to a rolling boil. Plunge the lobsters head-first into the pot. Cover and cook for 7-9 minutes for a 600g lobster. The shells should be bright red and the internal temperature of the tail should reach 63°C (145°F).
Immediately transfer the lobsters to a large ice bath. Let them cool completely for at least 10 minutes to stop the cooking process and ensure the meat remains tender.
While lobsters cool, blanch the basil: Dip basil leaves into boiling water for 10 seconds, then shock immediately in ice water. Squeeze out excess moisture. This locks in a brilliant green color.
Make the vinaigrette: Combine blanched basil, olive oil, lemon juice, garlic, shallot, and salt in a high-speed blender. Blend until completely smooth and emulsified. Strain through a fine mesh sieve if a purely liquid oil is desired, or keep rustic for texture.
Break down the lobsters: Twist off claws and tails. Crack claws and extract meat intact. Split tails lengthwise or cut the underside membrane to remove tail meat in one piece. Slice tail meat into medallions.
Arrange greens and tomatoes on plates. Top with cold lobster medallions and claw meat. Drizzle generously with the vibrant basil vinaigrette immediately before serving.
Chef's Notes
- Blanching the basil is the secret to a professional 'emerald' sauce that stays green for hours.
- Using a court bouillon instead of plain water adds subtle layers of flavor that penetrate the shell during cooking.
- To extract tail meat perfectly, squeeze the sides of the shell until you hear a crack, then pull the shell apart from the underside.
- Save the lobster shells and bodies! They make an incredible stock or bisque for a future meal.
Storage
Refrigerator: 1 day — Lobster is best eaten immediately. Store meat in an airtight container if necessary. Vinaigrette keeps for 3 days but may lose vibrancy.
