Lobster Poached in Court Bouillon

Yield: 1 serving

Ingredients

• 1 medium size onion, quartered
• 1 leek, halved and cut into four pieces
• 1 celery stick, cleaned and cut in half
• 1 fennel bulb, cleaned, roughly chopped
• 1 tablespoon unsalted butter
• 1 lime – juiced
• 1 bay leaf
• 1 sprig of parsley
• 1 sprig of tarragon
• 1 cup of Philippe de Rothschild Sauvignon Blanc white wine (250 millilitres)
• 6 cups of water (1.5 litres)
• ½ teaspoon Black peppercorns
• 1 ½ pound lobster

Directions

1. In a saucepot, saute the vegetables but do not allow to colour. Deglaze the pan with the wine and add the water. Put the herbs in the pot and squeeze in the lime juice. Bring to a boil and reduce the heat. Simmer for 20 minutes. Now the court bouillon is ready for the lobsters.
2. Plunge in the live lobster and cook for 8 minutes.