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 puréeLobster poached in court bouillon, ginger vinaigrette and asparagus purée



Servings: 4



- 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.