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Recipe courtesy of Anne Burrell
Recipe courtesy of Anne Burrell
Show:
Worst Cooks in America
Poaching Liquid for Lobster (Court Bouillon)
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- Level: Easy
- Total: 40 min
- Prep: 5 min
- Inactive: 15 min
- Cook: 20 min
- Yield: 1 gallon poaching liquid
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 209
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 29 g
- Cholesterol
- 216 mg
- Sodium
- 726 mg
- Level: Easy
- Total: 40 min
- Prep: 5 min
- Inactive: 15 min
- Cook: 20 min
- Yield: 1 gallon poaching liquid
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 209
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 29 g
- Cholesterol
- 216 mg
- Sodium
- 726 mg
Ingredients
Directions
- Bring about 3 quarts of water to a boil. Add the wine, coriander, salt, red pepper, thyme, bay leaves, garlic and lemon to the boiling water, and then reduce the heat and simmer, 10 to 15 minutes.
- Place the lobster in the pot and simmer, 5 minutes. Turn off the heat and let the lobster sit in the hot water 10 minutes.
- Plunge the lobster into a salted ice bath. When completely cool, remove from the ice and serve.
