Lobster is a luxury product and so we will cook it to optimise the flavour. You can surely poach it in water, but poaching lobsters in a court bouillon is straightforward to make and it injects more aroma to the dish being prepared.
For animal lovers and to straighten out rumours about lobsters crying, scientists have said that because of the minimal size of a lobster’s brain and the way it is, they don’t suffer when they are plunged in boiling water. The heat of the water creates a pressure under the shell which evacuates air, and this sound may be heard as ‘crying’.
After poaching, we leave the lobster to cool in the court bouillon. This prevents it from drying out and the cooking process will go on for a little longer.
Related: How to make a classic court bouillon
Lobster Poached in Court Bouillon
- 3 L court bouillon
- 2 pcs lobsters 500gr each
- Prepare the court bouillon
- Poach the lobster for 5 minutes then remove the pot from the stove and let the lobster cool down in the court bouillon.
- The cooking time of a lobster depends on the size, for soft boiled meat we calculate 1 minute per 100 grams.
- With this technique it is easy to remove the cartilage from the claws while the lobster tail remains soft and moist.