Poached lobster with gastrique sauce

By Spencer Watts
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SERVES
2
TOTAL TIME

Ingredients

Poached lobster:

  • 2 whole live lobsters (455-565 grams each)
  • Salt, to taste

Gastrique sauce:

  • 6 tablespoons (90 milliliters) sugar
  • 1/2 cup (120 milliliters) apple cider vinegar
  • 2 tablespoons (30 milliliters) of butter
  • Zest of 1 lime

Directions

Poached lobster:

  1. Bring salted water to a boil in large pot.
  2. Add both lobsters.
  3. Cook for six to eight minutes.
  4. Remove lobsters and chill in ice water.
  5. Clean the meat out of the shells using lobster crackers, or the back of your chef knife.

Gastrique sauce:

  1. Place sugar in frying pan, and heat over medium heat. As it heats, sugar will start to melt and caramelize.
  2. When sugar is golden brown, add apple cider vinegar and mix.
  3. Simmer and let the sauce thicken.
  4. Once the sauce has thickened, add butter and lime zest and mix constantly.
  5. Add lobster meat to the sauce and cook for two to three minutes.

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