Butter poached lobster with spiced carrot puree and lemon verbena

John Williams

John Williams

15th January 2011

Butter poached lobster with spiced carrot puree and lemon verbena

The American, or Maine lobster, thought to be the biggest and best of its kind, along with the smaller European lobster are the two most popular varieties amongst the species that are used in recipes. Take your cooking to the next level with the following Butter poached lobster with spiced carrot puree and lemon verbena recipe from The Ritz London

Ingredients

  • 1/2 lobster
  • 600g carrot
  • 4 star Aniseed
  • 3 cardamom pods
  • 2 vanilla pods
  • 100g butter
  • Seasoning to taste
  • Sauce lemon verbena
  • 40g shallots
  • 100g carrots
  • 50 celery
  • 50 fennel
  • 60g ginger
  • 4 sticks
  • lemon grass
  • 20g lemon verbena fresh or dried leaves
  • 300ml vegetable stock
  • 300ml chicken consommé
  • 200ml cream

Method

1/2 lobster
600g carrot
4 star Aniseed
3 cardamom pods
2 vanilla pods
100g butter
Seasoning to taste
Sauce lemon verbena
40g shallots
100g carrots
50 celery
50 fennel
60g ginger
4 sticks
lemon grass
20g lemon verbena fresh or dried leaves
300ml vegetable stock
300ml chicken consommé
200ml cream

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