Poached Lobster With Vegetable Macedonia Recipes

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POACHED LOBSTER WITH VEGETABLE MACEDONIA



Poached Lobster with Vegetable Macedonia image

Alain Ducasse- The lobster must of course be alive, its claws firmly closed with elastic bands. After plunging it in boiling water, keep the lid on the cooking pot to avoid splashes. Paule Neyrat- The flesh of the lobster is particularly low in fat but rich in protein. The vegetables are low in calories but full of vitamins and dressed with a yogurt sauce. This is a luxury dish but one that's really low in fat.

Provided by Alain Ducasse

Yield Serves 4

Number Of Ingredients 13

2 carrots with tops
3 turnips with tops
2 handfuls of French beans
a handful of fresh peas
1 3/4 cups of white wine
10 black peppercorns
a 1 1/2-pound lobster
2 scallions
1/2 cup Greek-style yogurt
an unwaxed lemon
a pinch of Piment d'Espelette or hot paprika
salt
freshly ground black pepper

Steps:

  • Peel and wash 2 carrots with tops and 3 turnips with tops. Wash and de-string 2 handfuls of French beans. Cut these vegetables into very small dice (brunoise).
  • Shell a handful of fresh peas.
  • Heat salted water in a saucepan and prepare a bowl of water and ice cubes.
  • Immerse all the vegetables in the boiling water for 4 minutes, then drain and plunge them in the ice water. Drain once more, put in a large bowl, and set aside.
  • Pour 3 quarts of water and 1 3/4 cups of white wine into a large cooking pot. Add 10 black peppercorns and bring to a boil. Plunge a 1 1/2-pound lobster into the liquid, put on the lid, and cook for 5 minutes once it returns to a boil.
  • Take the lobster out and, as soon as it's not burning hot, shell the tail, elbows, and claws. Remove the black intestinal vein. Take the sand sac from the head and collect the coral.
  • Cut the shell of the head and tail in half lengthwise. Rinse and dry them.
  • Cut up the meat and add it to the bowl of vegetables.
  • Trim, wash, and finely chop 2 scallions and put them in a bowl. Add the lobster coral, 1/2 cup Greek-style yogurt, the juice of an unwaxed lemon, a little of its grated zest, and a pinch of Piment d'Espelette or hot paprika. Taste and correct the seasoning with salt and freshly ground black pepper.
  • Pour this sauce into the bowl of vegetables and lobster. Stir gently, then distribute this mixture into the shells of the half tails and half heads.
  • Arrange on a dish and keep cold until serving.

PERFECT POACHED LOBSTER



Perfect Poached Lobster image

Provided by Ina Garten

Categories     main-dish

Time 40m

Yield 1 pound cooked lobster meat

Number Of Ingredients 2

Kosher salt
2 (2-pound) lobsters (see Cook's Note)

Steps:

  • Fill a very large (18- to 20-quart) stockpot 3/4 full with water, add 2 tablespoons of salt, cover and bring to a full rolling boil. Immerse the lobsters in the water and cook for 10 minutes, until an instant-read thermometer inserted into the middle of the underside of a tail registers 140 degrees F. (Don't worry if the water doesn't come back to a boil.) Remove the lobsters with tongs and set aside until cool enough to handle. Remove the lobster meat from the shell, including the claws.

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