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Court Bouillon for Lobster




4 quarts cool water

1 carrot, thinly sliced

1 medium Spanish onion, peeled and thinly sliced

1 rib celery, thinly sliced

1 - 1" piece of fresh ginger, peeled

2 whole cloves garlic, peeled

1 bouquet garni: 3 sprigs parsley, 2 sprigs thyme, celery leaves stuck in Greens of a leek and tied with twine

1 teaspoon whole fennel seeds

1 teaspoon white peppercorns

1 star anise

3 tablespoons Kosher salt

2 cups white wine, Chardonnay preferred

2 teaspoon white wine vinegar

Grated zest of 1 orange



Pour the water into a large pot and add the carrots, onion, celery, ginger, garlic, bouquet garni, fennel seeds pepper corns, star anise and salt.  Cover the pan, bring to a simmer and cook slowly for 20 minutes.  Add the wine, vinegar and zest, simmer another 5 minutes