Lobster in Chardonnay broth with orange and fennel.

[littleleemur]

Ingredients:
Lobster (1 - 1 1/2lb)
Court boullion/vegetable broth (preferably homemade) plus bouquet garni
Chardonnay (light oak) or any other dry white wine
1/2 fennel (thinly sliced into strips)
1/4 - 1/2 orange (zest & juice)
1/2 small onion (thin strips)
1 small carrot (julienne)

Ratio: Lobster:Court Boullion:Chardonnay -- 1:1-quart:1/4 cup

Serves: 1 lobster = 1 small entree or 1/2 lobster = appetizer

Cooking time: 30-mins

*In a heavy pot saute onion and carrot.
*When translucent, add Court Boullion/stock & bouquet garni.
*When liquid comes to a boil add Chardonnay and Lobster.
*Boil for 5-7min per lb, then take pot off heat and let lobster poach for another 15 - 20 mins.
*Remove lobster from liquid and set aside.
*Bring liquid back up to boil and add fennel and orange zest. Salt & pepper to taste.
*Meanwhile slice lobster lengthwise and place on a shallow wide bowl.
*Take veggies out of the broth and arrange around the lobster. (discard bouquet garni)
*Pour the hot broth over the lobster and veggies.
*Finish with a few drops of the orange juice (not too much!) on the lobster meat & garnish with zest and a fennel leaf.

This recipe is easiest with at least two 1 1/2 lb lobsters b/c they fit nicely into an average stockpot.

When increasing the recipe, the ratio of veggies and orange should not exceed 1 large onion, 2 small carrots, 1 large orange (zest) per six 1 - 1 1/2 lb lobsters. The broth is supposed to be lightly scented with orange so don't over do it.

Also packaged OJ & prepackaged dried orange zest is too strong for this dish.