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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 1 lemon, 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
  • 1/2
    fennel bulb, cut up
  • 2
    carrots, sliced
  • 2
    celery, sliced
  • 1
    lemon, sliced

  • salt and pepper to taste
  • 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

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.

Aromatic and mellow

Aromatic and mellow

These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

Discover your taste profile!

© Société des alcools du Québec, 2007

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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