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Roasted Lobster with Bourbon Vanilla Broth Recipe
Roasted Lobster with Bourbon Vanilla Broth
Gilles Etéocle, Hôtel restaurant La Poularde, France
Gilles Etéocle, Hôtel restaurant La Poularde, France
Flavors of France
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Cooking time: Very quick
Difficulty: Easy
Ingredients for 4 servings
- 4 Lobsters, 500 g (1 lb.) each
- 2 carrots
- White part of 1 small leek
- 1 stalk of celery
- 1 fennel bulb
- 2 French shallots
- 1 tbsp. tapioca
- 100 g (6 tbsp.) butter
- 200 ml (3/4 cup) white wine
- 1 Bourbon Vanilla bean
  1. Make a court bouillon: finely chop the carrots, leek, celery, fennel and shallots.
  2. Add 500 ml (2 cups) water and the white wine, salt, pepper and tapioca. Cook for 20 minutes and then infuse with the vanilla bean (do not boil).
  3. Cut the lobsters in half, place them in a hot pan to colour and then put into the oven for 7 minutes. Remove from the oven and remove the flesh from the shell.
  4. Place the lobster in the centre of deep plates. Spoon the court bouillon, into which you have whisked the butter, over top and arrange the lobster meat around the shell.
A white Bordeaux such as Graves, Château Raoul blanc
More recipe ideas
An original recipe from Gilles Étéocle, Hostellerie La Poularde, France
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