$1.99 /lb or each
907 g PRODUCT OF U.S.A.
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 °F/95 °C 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.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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