You will need:
- 1 lobster , (alive)
- 2 ltr bouillon , (or 2 litres of water)
- 35 g butter
- 2 small cauliflower florets
- 1 carrot , cut into small cubes
- 6 asparagus spears , (tops only)
- ½ nectarine , cut into cubes
- 2 cloves of garlic, minced , crushed
- few sprigs of thyme
- salt
- pepper
- 40 ml chardonnay wine
- 1 tbsp lemon juice
- few parsley leaves
Step 1:
Begin by bringing a saucepan of court bouillon (or water) to the boil. Add the live lobster and cook for 2 minutes until orange (this is the most humane way of cooking a live lobster). Remove from the heat and allow to cool.
Step 2:
Remove the claws from the body by twisting them. Remove the meat from them by using the blunt side of the knife. Continue by cutting the tail into 2 halves. Reserve the head for soups and sauces.
Step 3:
Into a heated frying pan add ½ of the butter, lobster tail, claws, garlic, cauliflower, carrots, nectarine, thyme, asparagus and salt and pepper. Cook for 2 minutes before turning the meat over. Add wine, butter, lemon juice and parsley.
Step 4:
Remove the saucepan from the heat and transfer the lobster pieces to a plate. Heap over the cooked vegetables and drizzle over with some sauce.
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