Ina Garten's Poached Lobster Recipe
Ingredients
- —4 live lobsters (1 to 1.5 pounds each)
- —1 gallon of water
- —2 cups of apple juice
- —1 onion, sliced
- —2 carrots, sliced
- —2 celery stalks, sliced
- —3 garlic cloves, smashed
- —1 lemon, halved
- —A bunch of fresh thyme
- —2 bay leaves
- —1 tablespoon black peppercorns
- —Salt to taste
Instructions
- 1
Prepare the Court Bouillon: Begin by preparing the court bouillon, which will be used for poaching. In a large pot, combine water, apple juice, onion, carrots, celery, garlic, lemon, thyme, bay leaves, peppercorns, and a generous pinch of salt. Bring the mixture to a simmer over medium heat and let it infuse for 20 minutes.
- 2
Parboil the Lobsters: In a separate pot, bring water to a rolling boil. Add the lobsters and boil for 2-3 minutes. Remove the lobsters and place them in ice water to stop the cooking process.
- 3
Remove the Meat: Once cooled, use kitchen shears to cut through the shell and remove the lobster meat. You can keep the tail, claws, and knuckles intact for a more elegant presentation.
- 4
Poach the Lobster: Bring the court bouillon back to a gentle simmer. Gently add the lobster pieces to the liquid and poach for 7-10 minutes, or until the lobster is fully cooked and tender. Be careful not to overcook.
- 5
Serving: Remove the lobster from the bouillon and serve warm. Alternatively, you can chill the lobster in the refrigerator and serve it cold. Garten often recommends serving poached lobster with a simple butter sauce or a light vinaigrette to complement its flavors.