Lobster poached in court bouillon
Take a culinary journey with this recipe by Jean-Claude Brugel, Chef at the Café de Paris.
Lobster poached in court bouillon, ginger vinaigrette and asparagus purée
- 2 European blue lobsters (500 g each)
- 50 g carrots
- 40 g leeks
- 25 g white onions
- 30 g celery stalks
- 1 bouquet garni
- 5 cl white vinegar
- Salt and pepper
- 16 green asparagus
- Coarse salt
- 4 cl olive oil
- Different coloured carrots
- ½ fennel bulb
- Rocket salad
- 5 cl olive oil
- Juice from half a lemon
- 20 g ginger root
- Reduced beetroot juice
- Peel, wash and thinly slice the vegetables for the court bouillon.
- Cook in 2.5 litres of water for 20 minutes and season.
- Cool the court bouillon.
- Place the lobsters in the court bouillon.
- Simmer for 12 minutes and turn off the heat. Leave the lobsters in.
- Peel and wash the asparagus.
- Cook in very salty water then place in ice water.
- Strain and mix in the blender. Emulsify with olive oil and adjust the seasoning.
- Peel and finely cut the vegetables to garnish.
- Prepare the vinaigrette.
- Shell the lobster tails and claws.
- Plate the asparagus purée first.
- Then place the half-lobsters and the finely cut vegetable. Drizzle with ginger vinaigrette.