Homard Recipe

Prepare lobster

If using a live lobster: bring a large pot of salted water to a rolling boil. Submerge lobster headfirst and cook for 8–10 minutes for 1–1.25 kg (2–2.5 lb) lobster until shell is bright red and meat is just cooked. Transfer to an ice bath to stop cooking. When cool enough to handle, remove tail, claws and knuckles. Crack shells and extract meat in large chunks. Reserve shells. If using cooked lobster tails: remove meat from shells and chop into large bite-sized pieces; reserve shells if you have them for stock.

Make quick lobster stock (optional but recommended)

In a medium saucepan, heat 1 tbs olive oil over medium heat. Add reserved shells and sauté 3–4 minutes until fragrant and pink. Add 120 ml water (or 120 ml fish stock), 1 bay leaf and a pinch of salt. Simmer gently 10–12 minutes to extract flavor. Strain and reserve liquid; discard shells and bay leaf. Use this as the 120 ml stock called for in ingredients.

Sauté aromatics

In a large sauté pan over medium heat, melt 2 tbs butter with 1 tbs olive oil. Add the minced shallot and cook, stirring, until softened and translucent, about 2–3 minutes. Add the garlic and cook 30–45 seconds until aromatic but not browned.

Deglaze & reduce

Pour in 60 ml dry white wine to deglaze the pan, scraping any browned bits. Increase heat slightly and reduce the wine by about half, 2–3 minutes.

Build sauce

Add the reserved lobster/fish stock (or 120 ml stock), 80 g tomato concassé, 1 tsp tomato paste and the bay leaf. Bring to a gentle simmer and let the sauce reduce for 6–8 minutes until slightly thickened and flavors concentrate.

Finish sauce

Reduce heat to low. Whisk in 2 tbs unsalted butter and 60 ml heavy cream until smooth and glossy. Stir in 1 tbs fresh lemon juice. Taste and season with 1 tsp sea salt, 1 tsp freshly ground black pepper and a pinch (0.25 tsp) cayenne if using. Remove and discard the bay leaf.

Add lobster meat

Fold in the cooked lobster meat pieces into the warm sauce and gently heat just until the meat is warmed through, 1–2 minutes. Add 1 tbs chopped tarragon, 1 tbs chopped parsley and 1 tsp chopped chives; stir to combine. Do not overcook lobster to avoid toughness.

All herbs were added at the end of the sauce in the previous section (1 tbs tarragon, 1 tbs parsley, 1 tsp chives). Adjust seasoning to taste with additional salt, pepper or lemon if desired.

Serve the lobster immediately in the pan or transfer to warmed plates. Spoon extra sauce over the lobster. Garnish with microgreens or baby herbs and place lemon wedges alongside. Serve with warm buttered brioche or sliced crusty baguette to mop up the sauce.