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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 387 kcal
- Protein
- 2 g
- Carbohydrates
- 7 g
- Fat
- 40 g
- Fiber
- 3 g
- Sugar
- 3 g
- Sodium
- 591 mg
- Saturated Fat
- 6 g
- Monounsaturated Fat
- 29 g
- Polyunsaturated Fat
- 4 g
- Potassium
- 359 mg
- Calcium
- 71 mg
- Iron
- 1.8 mg
- Magnesium
- 31 mg
- Phosphorus
- 46 mg
- Zinc
- 0.4 mg
- Vitamin A
- 271 mcg
- Vitamin C
- 16 mg
- Vitamin E
- 6.0 mg
- Vitamin K
- 162 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.06 mg
- Niacin
- 0.4 mg
- Folate
- 85 mcg
- Water
- 77 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Lobster meat is rubbery or tough
Cause: Overcooking
Fix: Dice the meat finely and mix with mayonnaise for a salad; the texture will be less noticeable
Prevention: Adhere strictly to timing; use an ice bath immediately after cooking
Vinaigrette turns brown
Cause: Oxidation of basil leaves due to heat from blender or lack of blanching
Fix: Add a handful of fresh spinach and re-blend to restore green color (flavor will change slightly)
Prevention: Blanch basil and shock in ice water; ensure blender ingredients are cold
Cultural Context
This dish draws from the French tradition of 'Homard Froid', where the natural sweetness of cold shellfish is highlighted by bright, acidic condiments. The use of a pistou-style basil vinaigrette introduces a Mediterranean flair, bridging the gap between classic technique and fresh, summer produce.
