Lobster in court-bouillon

I can guide you through the preparation of a delicious Lobster in Court-Bouillon. Court-Bouillon is a slightly acidic and flavored broth, perfect for cooking fish and shellfish, and it gives the lobster a delicate and fragrant flavor. Here is the recipe with a small Italian twist, using typical ingredients from our cuisine:

Ingredients

• 1 fresh lobster (about 600-700 grams)
• 2 liters of water
• 1 glass of dry white wine, preferably Italian
• 1 white onion, quartered
• 1 carrot, sliced
• 1 stalk of celery, sliced
• 1 bay leaf
• Some grains of black pepper
• 1 sprig of fresh thyme (or a pinch of dried thyme)
• 2 cloves of garlic
• Coarse salt to taste
• Lemon zest (optional)
• Fresh parsley (for garnish)

Preparation

1. Start by filling a large pot with 2 liters of water. Bring the water to a light boil over medium-high heat.
2. Add the white wine, onion, carrot, celery, bay leaf, peppercorns, thyme, garlic cloves, a handful of coarse salt, and, if you like, some lemon zest for a citrusy touch.
3. Let the court-bouillon simmer for about 20-30 minutes to allow the flavors to infuse well.
4. In the meantime, prepare the lobster. If it is alive, the most humane method to kill it is to place it in the freezer for about 15 minutes to numb it before immersing it in the boiling water.
5. After the court-bouillon has flavored, gently immerse the lobster in the pot. Make sure it is completely covered by the liquid.
6. Cook the lobster for about 12-15 minutes if it weighs between 600 and 700 grams. If the lobster is bigger, increase the cooking time by a few minutes.
7. Once cooked, remove the lobster from the water using tongs and let it cool for a few minutes.
8. Crack the shell and extract the meat from the lobster. You can serve it whole or cut into pieces, depending on your preferences.
9. Garnish with chopped fresh parsley, and if desired, a squirt of lemon before serving.

For a more local touch, you can accompany the lobster with a simple Italian sauce made with extra virgin olive oil, lemon juice, salt, pepper, and chopped fresh parsley.

Fun Facts

The lobster cooked in court-bouillon is a real delicacy, and the broth can be used as the basis for sauces and soups. Moreover, the tradition of cooking crustaceans in a flavored liquid dates back centuries, and various coastal countries have developed their own versions of the court-bouillon.