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Recipe · Normandy
Demoiselles de Cherbourg à la nage
Small Cherbourg lobsters poached in court-bouillon
⏱ 30 minServes 4Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4small lobsters, 400 g / 14 ozdemoiselles
2carrots
1onion
1leek
200 ml (¾ cup)dry white wine
1bouquet garni
1 tablespooncoarse salt
Peppercorns
Salted butterlemon, flat-leaf parsley
- 4 small lobsters, 400 g / 14 oz demoiselles
- 2 carrots
- 1 onion
- 1 leek
- 200 ml (¾ cup) dry white wine
- 1 bouquet garni
- 1 tablespoon coarse salt
- Peppercorns
- Salted butter lemon, flat-leaf parsley
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make a court-bouillon: boil 3 L (3 quarts) water with the sliced vegetables, wine, bouquet garni, salt and pepper.
- Simmer for 15 minutes to build flavor.
- Plunge the live lobsters head first into the boiling court-bouillon.
- Cook for 8 minutes from when it returns to a simmer.
- Lift out the lobsters and let them cool slightly.
- Split them in half lengthwise and crack the claws.
- Serve warm or cold with melted salted butter and a squeeze of lemon.
- Sprinkle with chopped flat-leaf parsley.
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