Simple boiled lobster poached in a court bouillon of aromatic vegetables and herbs, and tarted up with Saint Germain, a deliciously fragrant elderflower liqueur.
Oh, boy, summertime is positively lobster time.
What’s the secret to amazing lobster?
Of course, it’s super easy to throw a few lobsters into a pot of boiling water and presto – out pops some amazing seafood. But lobsters poached in court bouillon have an extra layer of flavor.
Court bouillon is a really simple poaching liquid that works well with many different types of seafood and shellfish – and doesn’t require much fussing around.
This has pretty much been our go-to lobster ritual for several years now. Even before grilling, I’ll parboil lobsters in a court bouillon, loaded up with either elderflower liqueur or white wine and lemons, for up to 10 minutes.
And here’s why it’s so easy:
The exact measurement of ingredients in a court bouillon isn’t really critical. Your only challenge is to aim for a great tasting combination of aromatic vegetables, herbs, salt, and some acidity via white wine, vermouth or lemon juice.
What’s the deal with elderflower?
Saint Germain is made from elderflower blossoms gathered on hilltops in the French Alps.
It’s delicious and makes an excellent Champagne cocktail in addition to adding an extra layer of flavor lobster meat.
I’d describe the flavor as being similar to pear or lychee, with a warm floral taste. The bottle is pretty swanky and the amber colored liquid inside is warm and looks fabulous enough to sit out on a bar cart.
Cook each lobster to an internal temperature of 150°F / 70°C. Use an instant-read meat thermometer with a thin metal probe, inserted into the base of the lobsters tail and into the body, to get an accurate reading.
With female lobsters, the roe inside the tail and body cavity will be reddish in color and firm when fully cooked. If the roe is black, its natural color, this indicates the lobster is undercooked.
|1 lb. lobster||9 minutes|
|1 1/4 lbs. lobster||10-11 minutes|
|1 1/2 lbs. lobster||12-13 minutes|
|1 3/4 lbs. lobster||15-16 minutes|
|2 lbs. lobster||16-17 minutes|
|2 1/4 lbs. lobster||17-18 minutes|
|3 lbs. lobster||22-25 minutes|
|5 lbs. lobster||35-40 minutes|
Lobster that’s overcooked becomes rubbery, but an undercooked lobster is far more unpleasant with an almost runny texture. An instant-read meat thermometer comes in handy to avoid just this sort of situation.