• Dish Type: Main
  •  Serves: 
  •  Preparation time:  mins
  •  Cooking time: 10 mins
  •  Difficulty: Difficult


  • 2 live lobsters, up to 750g each
  • 2 shallots, peeled and sliced
  • 1 bulb of garlic, cut in half
  • 2 onions, peeled and sliced
  • 4 carrots, peeled and sliced
  • 1 fennel, chopped
  • 2 sticks of celery, chopped
  • 2 bay leaves
  • 1 star anise
  • 1 tsp. coriander seeds
  • 10 peppercorns
  • 200 ml white wine
  • Salt

For the herb dressing:

  • 40 ml Agridulce style white wine vinegar or a good quality sherry vinegar
  • 100 ml Good quality light extra virgin olive oil
  • Cornish sea salt
  • 1 tbsp chopped chervil
  • 1 tbsp chopped chives
  • 1 tbsp chopped dill
  • 1 tbsp chopped tarragon
  1. Put the lobsters in the freezer for an hour before cooking to sedate them.
  2. To poach the lobsters, first make a bouillon. Put the vegetables, garlic, herbs, wine, peppercorns and spices into a large pan (big enough to hold the lobsters). Pour in enough water to cover the lobsters and add plenty of salt (you want it to be almost as salty as the sea). Bring to the boil over a high heat, then lower and let simmer for 5 minutes.
  3. Before poaching the lobsters, take them out of the freezer and firmly insert the tip of a strong cook’s knife into the cross on the head to kill each one instantly. Add the lobsters to the simmering bouillon and cook for 6 minutes. Remove the pan from the heat, and leave the lobsters to finish cooking in the bouillon for a further 4 minutes. Place the lobsters on a tray and leave to cool completely. Strain the bouillon and let it cool for use later.
  4. When the lobsters are cold, carefully cut them in half length ways, from head to tail. Remove the stomach sac and the dark intestinal thread that runs along the length of the tail. Take out the claw meat by gently, but firmly cracking the shell with the back of a knife, snap off the smaller of the pincers and then use the handle of a spoon or a skewer to poke the meat out of the shell. Remove the cartilage running through the centre of the claw meat, then cut the meat into small pieces. Lay the pieces of claw meat into the head space of the lobster shell.
  5. When ready to serve, make the herb dressing. Take the Agridulce vinegar, olive oil, a pinch of salt, and a couple of tablespoons of the bouillon. Whisk together in a bowl to combine. Add the chopped herbs and mix one last time, before generously drizzling the dressing over the lobster. Serve immediately, along with a simple, fresh salad.
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