INGREDIENTS (to serve 4)
2 lobsters weighing
650 gr each (approximately 200 gr without the shells)
5 litres water
10 gr sea salt
Lemon grass sauce:
2 gr lemon grass
500 gr white wine
5 gr Noilly Prat
500 gr fish stock
5 gr lemon hyme
105 gr single cream
150 gr butter
200 gr celery (cooked in salted water until it comes to the boil)
Place the lobster head first in boiling water for 2 minutes.
Remove,then reduce the heat until the water stops boiling. Add the dill and 2 tbsp salt. Insert the lobster again and leave for 5 minutes. (The water should not boil). Remove the shell from the lobster and leave to cool. (It should look slightly glassy or under-cooked).
Cut the lemon grass into small pieces and sauté with 40 g butter.
Add the white wine and Noilly Prat, the fish stock and the lemon thyme.
Reduce to one third and strain. Add the remaining butter to the reduction together with the cream and simmer for about 5 minutes.
Thinly slice the lobster and arrange the slices on a warm
serving-dish. Slowly pour over the lemon grass sauce and sprinkle with lemon thyme leaves. Cut the cooked celery into small pieces and sprinkle over the top. Decorate with a little chervil and water cress.