Recipe courtesy of Phillipe Duvray

Lobster with Mixed Vegetables, Honey Coriander Sauce, and Basil Olive Oil Sauce

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  • Level: Advanced
  • Total: 2 hr 45 min
  • Prep: 2 hr
  • Cook: 45 min
  • Yield: 4 servings
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1 gallon seafood stock

4 carrots, peeled and cubed

2 onions, peeled and cubed

4 celery stalks, cubed

Salt and pepper

Four 1 1/4-pound live lobsters

Vegetable Mix:

4 cups water

1/2 pound carrots, peeled and sliced

1 fennel bulb, sliced

1/4 pound radish, sliced

1/4 pound baby onions

1 pint cherry tomatoes

1 bunch asparagus

1/4 pound lima beans

1/4 pound green beans

1/2 pound zucchini, sliced

1/4 fresh peas

1/2 pound chanterelle mushrooms, sliced

Basil Sauce:

16 ounces olive oil

1 pound fresh basil

1/2 pound pignoli nuts

Salt and pepper

Coriander Sauce:

16 ounces olive oil

1 pound coriander seeds

2 tablespoons red wine vinegar

Salt and freshly ground black pepper

1 tablespoon tomato paste

2 tablespoons ketchup

1 tablespoon honey

1/2 cup orange juice

1/4 cup lemon juice


  1. To make the lobster: In a large stockpot, combine the stock, carrots, onions, and celery. Season with salt and pepper and bring to a boil. Add the lobsters and cook until bright orange or red, about 7 to 10 minutes. Remove the lobsters from the pot and set aside. Discard the stock liquid.
  2. To make the vegetable mixture: In a large skillet, combine the water and the vegetables that take the longest to cook, the carrots, fennel, radish, onions. Cook for 3 minutes. Add the remaining vegetables and cook the mixture until all of the vegetables are still bright in color, but are fork tender. Drain the liquid and set the vegetables aside.
  3. To make the basil sauce, simply combine the olive oil, basil, and pignoli nuts into a blender. Once the mixture is well combined, season with salt and pepper. Place the sauce in a squirt bottle and set aside.
  4. To prepare the coriander sauce, combine the olive oil and the coriander seeds in a small pot. Over medium heat, bring the oil to 150 degrees F. Remove the mixture from the heat, and set aside so the coriander seeds can infuse into the oil. Once the oil is cooled, use a strainer and remove the seeds from the oil.
  5. In a separate bowl, combine the vinegar, salt, and pepper, and mix until salt is dissolved. Add the tomato paste and stir until combined. Once the tomato paste is combined, add the ketchup, honey, orange juice, lemon juice, and mix well until all ingredients are incorporated. Using a hand-held blender, slowly add the infused oil to the mixture. The mixture should start to emulsify and become thick. Once all of the oil has been added, continue to blend until well combined. Place sauce in a squeeze bottle and set aside.
  6. To plate the lobsters, crack the lobster shells and remove the meat from the tails and claws. In a separate skillet, heat the vegetables slightly and place in the center of the plate. Add the lobster tail and claws on top of the vegetables and drizzle some of the basil and coriander sauce around the plate. Serve immediately.
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