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Poached Lobster with Ginger and Tarragon Scented Duck Jus Recipe
 
 
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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