Lobster with Cream Sauce and Capers

Ingredients

• 1 herb bouquet (thyme, rosemary, parsley and bay leaf)
• 12 cups (3 L) water
• 1 onion, studded with cloves
• 1/2 fennel bulb, cut up
• 2 carrots, sliced
• 2 celery stalks
• 1 lemon, sliced
• Salt and pepper to taste
• 2 lobsters, about 11/2 lbs. (675 g) each
• 1/2 cup (125 mL) white wine
• 1 1/2 cups (375 mL) table cream
• 3 Tbsp. (45 mL) butter *
• 1 Tbsp. (15 mL) fresh dill
• 2 Tbsp. (30 mL) small capers

Preparation

In a big stockpot, put herb bouquet, water, onion, fennel, carrots, celery and lemon. Season and bring to a boil. Cook 15 minutes.

Immerse lobsters in court bouillon and cook covered for 7 minutes on medium-high heat. Remove lobsters and keep warm in 200 ºF/95 ºC oven.

In a saucepan, put 1 cup (250 mL) court bouillon. Add wine and reduce by half over high heat. Add cream, butter, dill and capers, stirring until sauce thickens. Season to taste.

Cut lobsters in two and pour hot sauce over top. Serve immediately.

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!