Lobster a la Nage from Tony Bilson's Recipe Book by Tony Bilson
Prepare the lobster as previously described, cutting the tails into medallions and leaving the tail shell intact. Bring the seasoned consommé to the boil, turn down the flame and add the lobster...
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Cooking tools:
- Stove
- Saucepan
- Chef's knife
- Cutting board
Ingredients
- 3 kg lobster (the head/s can be used for making the consommé)
- lobster consommé
- 4 sprigs thyme
- 2 bay leaves
- julienne of ⅔ cup each of celery, carrot, leek
- ½ cup chopped parsley
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