
Poached Lobster with Vegetable Macedonia
A delicious french dish. Gluten-free friendly.
Total Time
121 min
Serves
4
Rating
0.0 (0)
Ingredients
- 2 carrots with tops
- 3 turnips with tops
- 2 handfuls of French beans
- a handful of fresh peas
- 1 3/4 cups of white wine
- 10 black peppercorns
- a 1 1/2-pound lobster
- 2 scallions
- 1/2 cup Greek-style yogurt
- an unwaxed lemon
- a pinch of Piment d'Espelette or hot paprika
- salt
- freshly ground black pepper
Instructions
- 1
Peel and wash 2 carrots with tops and 3 turnips with tops.
- 2
Wash and de-string 2 handfuls of French beans.
- 3
Cut these vegetables into very small dice (brunoise).
- 4
Shell a handful of fresh peas.
- 5
Heat salted water in a saucepan and prepare a bowl of water and ice cubes.
- 6
Immerse all the vegetables in the boiling water for 4 minutes, then drain and plunge them in the ice water.
- 7
Drain once more, put in a large bowl, and set aside.
- 8
Pour 3 quarts of water and 1 3/4 cups of white wine into a large cooking pot.
- 9
Add 10 black peppercorns and bring to a boil.
- 10
Plunge a 1 1/2-pound lobster into the liquid, put on the lid, and cook for 5 minutes once it returns to a boil.
- 11
Take the lobster out and, as soon as it's not burning hot, shell the tail, elbows, and claws.
- 12
Remove the black intestinal vein.
- 13
Take the sand sac from the head and collect the coral.
- 14
Cut the shell of the head and tail in half lengthwise.
- 15
Rinse and dry them.