Lobster à la Nage | Saveur

Name: Lobster à la Nage | Saveur
Ingredients: 5 tomatoes, cored; 6 small yellow onions, peeled; 6 medium carrots, peeled and trimmed; 6 ribs celery, trimmed and chopped; 6 small leeks, trimmed and washed; 2 branches rosemary; 2 branches thyme; 1 ⁄ 4 tsp. black peppercorns; 12 coriander seeds; 6 whole cloves; 1 bay leaf; 2 Tbsp. sugar; 1 ⁄ 4 tsp. cayenne; Salt; 3 cups dry white wine; 1 1 ⁄ 2 cups white wine vinegar; Fronds from 4 branches fennel; 2 sprigs sprigs basil; Leaves from 1/2 bunch mint; Leaves from 1/2 bunch tar

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Eberhard Muller has been preparing lobster this way for 20 years, at restaurants including Manhattan's Le Bernardin, Lutece, and Bayard's.

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Ingredients

5 tomatoes, cored
6 small yellow onions, peeled
6 medium carrots, peeled and trimmed
6 ribs celery, trimmed and chopped
6 small leeks, trimmed and washed
2 branches rosemary
2 branches thyme
1⁄4 tsp. black peppercorns
12 coriander seeds
6 whole cloves
1 bay leaf
2 Tbsp. sugar
1⁄4 tsp. cayenne
Salt
3 cups dry white wine
1 1⁄2 cups white wine vinegar
Fronds from 4 branches fennel
2 sprigs sprigs basil
Leaves from 1/2 bunch mint
Leaves from 1/2 bunch tar

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