Posted By Kimberly Turner on Feb 27, 2019 in American Food Recipes, Birthday Recipes & Food, Cajun Food Recipes, Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Entertaining Guests, Ethnic Foods, Father's Day, Featured, French, Gluten Free, Healthy, Holidays & Events, How To Cook, Lobster, Main Dishes, Mardi Gras, Mother's Day, New Year's, Seafood, Soul Food Recipes, Soups, Stews & Chilis, Southern Food Recipes, Valentine's Day, Western European Food | 0 comments

When you Boil Lobsters in Court Bouillon, you’re setting your meal up for deliciousness!

Why boil or poach your lobsters in water, when you can use a quick court bouillon to adorn them with flavor?

A court bouillon is a French-style short broth or quick broth to infuse flavor, and poach delicate meats like fish, seafood, eggs and the like.

Make your lobster more memorable for any occasion – whether it’s New Year’s, Valentine’s Day, Mardi Gras, Mother’s Day, a birthday or anniversary.

Boil Lobsters in Court Bouillon:

Yes, this is a French technique, and that has also made it a popular way to treat their fish & seafood in Louisiana, for instance.

Catfish Court Bouillon is especially delicious & a traditional way many folks prepare this mild fish – one I have enjoyed many times over

Type: Entrée Recipe

Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 3 servings

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

water – to fill a stock pot 1/2 full
2 bay leaves
1/2 tsp coriander seeds
1 tsp red chili flakes
1 dozen black peppercorns
1 – 2 whole cloves
1 – 2 cloves garlic
bundle fresh thyme – or a few tbsp
bundle fresh parsley – or a few tbsp
1 – 2 tsp sea salt – to taste
1 lemon
1 cup white wine
3 live lobsters

Instructions:

Preheat a stock pot, on the stove top, half full with water, and bring up to a boil.
Prepare spices in an infuser or cheesecloth, or add directly to water, while coming up to a boil. Add sea salt, to taste.
Slice lemon in half, squeeze juice into pot & add lemon in its entirety. Add white wine.
Bring up to a boil, then turn down to a simmer, for 15 – 20 minutes.
Add lobsters & cover pot with a lid. Bring up to a boil, as quickly as possible, then turn down to a simmer. Cook lobsters for 10 – 12 minutes, then turn off heat & let sit in water, covered, for an additional 10 – 12 minutes.
Carefully, remove lobsters from the pot. Clip elastics off of claws, before serving
with melted butter & lemon wedges.

Perfectly flavorful, so as not to over power the lobster, but enhance the sweetness & taste of the sea!

Next time you want a special meal, try to Boil Lobster in Court Bouillon!

#lobster #seafood #courtbouillon

Playlist: Boiling Recipes + Reviews

Playlist: Lobster Recipes + Reviews

Playlist: Broth & Stock Recipes + Reviews

Playlist: French Recipes + Reviews

Playlist: Mardi Gras Recipes + Reviews

Playlist: Seafood Recipes + Reviews

How to Cook Southern Smothered Liver & Onions with Gravy - CookingWithKimberly.com

How to Cook Down-South Smothered Liver & Onions with Gravy + Video

By Kimberly Turner / August 9, 2007 / 5 Comments

If you love #liver - then, you'll love my Down-South Smothered Liver & Onions with Gravy recipe! Okay, I really really disliked liver and onions when I was a kid. Uhhhhh. The reason why? Well, apart from the fact that...

How to Brine a Whole Chicken - cookingwithkimberly.com

How to Brine a Whole Chicken + Video

By Kimberly Turner / April 30, 2012 / 3 Comments

The most effective, easiest and inexpensive way to impart flavor into your whole bird (albeit a chicken, duck, turkey, hen) is to use a brine. If you've never brined a chicken or turkey before, you really don't know what you're...

How to Scald Milk for Baking - cookingwithkimberly.com

How to Scald Milk for Baking + Video

By Kimberly Turner / October 14, 2010 / 9 Comments

Don't worry...Many people don't know what it means to Scald Milk for Baking! In fact, it's somewhat of an outdated practice unless you're a serious baker. However, there was a reason why scalding milk was important back in the day....

How to Bake a Saltine Cracker Pie Crust - CookingWithKimberly.com

How to Make a Saltine Cracker Pie Crust

By Kimberly Turner / November 25, 2008 / 1 Comment

Looking for a great alternative to a shortening-enriched, pastry crust? Here's your answer! Great for fruit pies and tarts, meringues and the like! ~ Kimberly Edwards 🙂 Type: Dessert Recipe Serve With: Fruit fillings, meringues, chocolate and the like! Prep...