We had therefore opted for
. Their firm, white flesh is absolutely succulent. As winter is not the lobster season at all, we had bought raw frozen animals from Mister Picard. Icing on the cake, this avoids the ordeal of cooking it alive (ouch ouch).
In any case, I can tell you that we enjoyed ourselves.
For 6 people :
6 tails of
lobsters (or 3 if you serve a hearty meal, you decide on the quantities)
3 tablespoons of fennel seeds
1 pinch of salt
1 pinch of pepper
2 bay leaves
- 2 cloves
- J – 2 : defrost the lobsters in the refrigerator overnight.
- J – 1: Wash the lemon and orange and remove the zest with a peeler. Don’t press too hard and remove only the zest (the colored part) and not the zest (the white part) which gives bitterness. Clean the bay leaves.
Take a large container (cast iron casserole type) and put the lemon and orange zest, fennel seeds, salt, pepper, bay leaves and cloves inside. Add the lobster tails and cover with cold water (a little more than the height).
Bring to a boil. When water is simmering, cook for 5 to 6 minutes (5 minutes for the smallest lobsters and 6 minutes for the largest). Remove from heat and let the lobster tails cool in the broth overnight (at least 12 hours). Do not hesitate after 2 hours to reserve in the refrigerator.
: Split the lobster tails in half lengthwise (we used a chopper).
Split the lobster tails in half