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Poached Lobster with Ginger and Tarragon Scented Duck Jus Recipe
 
Recipe
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Poached Lobster with Ginger and Tarragon Scented Duck Jus
Alain Labrie, La table du chef, Sherbrooke, Québec
Alain Labrie, La table du chef, Sherbrooke, Québec
Flavors of Quebec
Total time: more than 2 hours
Preparation time: 15 minutes
Cooking time: Under 30 minutes
+ time for the stock (2 hours, but can be prepared in advance)
Difficulty: Easy
Chef's Note
Tarragon gives me an impression of lightness: lobster needs this lightness so that all its flavors can come out.

*The duck stock is made by simmering a duck carcass with onions and carrots in a litre of water for several hours until the liquid has reduced by half; strain.

Ingredients
Ingredients
- 4 Lobsters, 600 g (1 lb. 5 oz.) each
- 1 liter (4 cups) duck stock*
- 30 ml (2 tbsp.) chopped French shallots
- 30 ml (2 tbsp.) chopped Ginger
- 30 ml (2 tbsp.) honey
- 30 ml (2 tbsp.) sherry vinegar
- 30 ml (2 tbsp.) olive oil
- Salt and pepper
- 60 ml (1/4 cup) fresh chopped Tarragon
Method
  1. Cook the lobster in court bouillon for 9 minutes
  2. shell the lobster and set aside
  3. in the meantime, sauté the shallots and ginger in hot oil for several minutes;
  4. add the honey, then the vinegar and let it caramelize;
  5. add the duck stock and let reduce by half;
  6. season and strain the sauce;
  7. add the chopped tarragon and set aside.

Presentation

  1. Pour a little of the sauce into deep plates;
  2. place the lobster on top;
  3. serve with fresh pasta and small vegetables;
  4. garnish with a sprig of tarragon.
 
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