Lobster Recipe

Boil the Lobster

Bring a large pot of salted water to a boil. Add the lobsters and cook for about 8-10 minutes until they are bright red and cooked through. Remove lobsters and let cool before cracking the shells to extract the meat.

Make the Sauce Dieppoise

In a saucepan, melt the butter over medium heat. Add the minced shallots and garlic, and sauté until translucent. Pour in the white wine and fish stock, and let it simmer for about 5 minutes. Stir in the heavy cream, salt, and black pepper, and cook for another 5-7 minutes until slightly thickened.

Sauté the Vegetables

In a separate pan, add a little butter and sauté the baby carrots for about 5-7 minutes until tender. Add the minced spring garlic and cook for an additional 2 minutes.

Serve

On a plate, arrange the sautéed baby carrots. Top with the lobster meat and drizzle the sauce dieppoise over the dish. Garnish with additional spring garlic if desired.