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Lobster with Cream Sauce and Capers https://www.metro.ca/userfiles/image/recipes/homard-sauce-creme-capres-3637.jpg PT15M PT40M PT55M
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.
2
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, sliced 2x1 1/2 lbs (2x675 g) lobsters 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
Lobster with Cream Sauce and Capers

Lobster with Cream Sauce and Capers

Rate this recipe
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  • Gluten-free
2
servings
0:15
Preparation
0:40
COOKING
0:55
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    herb bouquet (thyme, rosemary, parsley and bay leaf)
  • 12 cups
    (3 L)
    water
  • 1
    onion, studded with cloves
    You might like:

    Flyer Deal  (1)
    White Potatoes 10 lb, PRODUCT OF CANADA, CANADA No. 1 GRADE, 1.99 ea. Vidalia Onions 3 lb, PRODUCT OF U.S.A., No. 1 GRADE, 1.99 ea. or Sweet Red, Orange or Yellow Peppers PRODUCT OF ONTARIO, 1.99/lb,

    White Potatoes 10 lb, PRODUCT OF CANADA, CANADA No. 1 GRADE, 1.99 ea. Vidalia Onions 3 lb, PRODUCT OF U.S.A., No. 1 GRADE, 1.99 ea. or Sweet Red, Orange or Yellow Peppers PRODUCT OF ONTARIO, 1.99/lb,

    $1.99 /lb or each

  • 1/2
    fennel bulb, cut up
  • 2
    carrots, sliced
    You might like:

    Flyer Deal  (1)
    Bolthouse FARMS MINI CARROTS

    Bolthouse FARMS MINI CARROTS

    $3.77 ea.

    907 g PRODUCT OF U.S.A.

  • 2
    celery, sliced
  • 2x1 1/2 lbs
    (2x675 g)
    lobsters
  • 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
Imprimer ma sélection

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 °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.

Source : Metro

Legal Notice

Gluten-free recipes

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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