Poached Lobster with Olive Oil and Fine Herbs Sauce

Poached Lobster with Olive Oil and Fine Herbs Sauce
  • 4 servings
  • 0:25 Preparation
  • 0:10 Cooking
  • 0:35 Total Time


Add all
  • 12 cups
    (3 L)

    cold water

  • 2 cups
    (500 mL)

    dry white wine

  • 1/4 cup
    (60 mL)

    coarse sea salt

  • 2x 1 1/2 lb
    (2 x 675 g)

    live lobsters

  • sauce:

  • 1/3 cup
    (80 mL)

    extra virgin olive oil

  • 3/8 cup
    (95 mL)

    fresh whole basil leaves, lightly packed

  • 1

    lemon, juiced

  • 2

    garlic cloves, chopped

  • 1/4 cup
    (60 mL)

    walnuts, in pieces

  • 2 Tbsp.
    (30 mL)

    pine nuts

  • 2

    anchovy fillets in oil


In a large pot, bring the water and white wine to a boil. Add the sea salt and plunge in the live lobsters.

Cook for 10 minutes. Remove and set aside.

In a food processor, reduce the sauce ingredients to a smooth purée.

Cut the cooked lobsters lengthwise, making sure not to break the shell. Remove the meat from the body and the claws.

Cut the meat into small dice and place inside each half shell.

Pour the sauce into a sauceboat and serve on each lobster half.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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