Ingredients Jump to Instructions ↓

  1. 3 quarts water

  2. 2 female lobsters

  3. Couscous

  4. 1 1/2 cups water

  5. 2 tablespoons virgin olive oil

  6. 1 medium onion, peeled and chopped

  7. 1 1/2 cups couscous

  8. 1/2 teaspoon salt

  9. 1/4 teaspoon freshly ground black pepper

  10. Chive Sauce

  11. 1/4 cup virgin olive oil

  12. 4 tablespoons finely minced fresh chives

  13. 1/8 teaspoon salt

  14. 1/8 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Bring the 3 quarts of water to a boil in a large stockpot. Add the lobsters, cover, and bring back to a boil. Reduce the heat to low, and boil gently for 8 minutes. Remove the lobsters from the water, and set aside. When cool enough to handle, remove the meat from the shells- reserving the shells, and set aside the tomalley ñliver and coral ñeggs, if any.

  2. To concentrate the taste of the stock, reduce it to 4 cups. You will need 1 cup to reheat the lobster meat and 1/2 cup for the sauce. Freeze the remainder.

  3. Bring the 1 1/2 cups water to a boil in a small saucepan.

  4. Meanwhile, in a medium saucepan, heat the tablespoons of oil, and sautÈ the onion over medium heat for about 2 minutes. Add the light green tomalley and dark green eggs, and mix well, crushing the eggs with a fork. Stir in the couscous, and then add the boiling water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix well. Remove from the heat, cover, and set aside for 10 minutes.

  5. Combine the lobster meat with the 1 cup of reduced stock in a saucepan. Slowly bring the stock almost to a boil, and keep it at this temperature for 3-4 minutes.

  6. Combine the 1/2 cup of stock with the chive sauce ingredients in a saucepan, and bring to a strong boil.

  7. Cut the reserved shells in half and fluff the couscous. Place some couscous on each of four plates and a shell on top. Fill the shell with couscous; arrange the warm lobster on top and spoon on the sauce. Serve.


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