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LOBSTER WITH MIXED VEGETABLES
Peel all the vegetables: carrots, turnips, celery, green beans. Cut them into little sticks and boil each separately for about 10 minutes. Drain and set aside. Knock the lobsters out. Put 2 tablespoons of oil in a shallow casserole, when hot, add the lobsters. Cook turning over regularly until the lobsters turn a bright red color. Chop the garlic, onion, shallots and tomatoes and add to the lobster with the tarragon and thyme. SautÄ for 5 minutes, then add the vermouth, the white wine and 3 cups of fish stock. Bring to a boil and cook for another 10 minutes. Remove the lobsters, strain the cooking broth through a fine mesh sieve and leave to cool. In a mixing bowl, whisk 2 egg yolks with a little oil to make 3 tablespoons of mayonnaise. Put this mayonnaise into a large pot, gradually pour the cold broth over, whisking constantly. Season with salt and pepper and put onto the stove to thicken, without boiling. Keep warm. Slice the lobsters, place in the pot with the vegetables. Serve in soup bowls, with cro₧tons.
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3 lobsters (18 oz each)
1 onion
2 shallots
3 peeled tomatoes
1 clove garlic
1 sprig tarragon
1 sprig thyme
3 cups fish stock made with fish heads and trimmings
