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.
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.
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.
© Société des alcools du Québec, 2007
A thirstquenching favourite.
A slightly bitter light-bodied beer with a noticeably sweet, malty taste and a dry finish.
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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