Lobster velouté with Sauternes

Serves: 6
Prep. time: 50 minutes
Cook time: 45 minutes

With its fine flesh and distinctive sweet taste, lobster is a delicious crustacean. Ideally, its shell should be shiny, and the lobster should feel heavy for its size. Live lobster should be sprightly, wiggle its legs and antennae energetically when touched. When buying live lobster, ask your fishmonger how long it has been held in tank storage. Be careful not to choose too big a size: 500 g is easily enough for two people. Avoid buying cooked lobster, or alternatively, chose live lobster and have your fishmonger cook it for you. “Lobster is generally cooked by boiling in simmering water or stock. You can render it unconscious beforehand by placing it for a short while in the freezer, or even in the vegetable compartment of your refrigerator. Always plunge them headfirst into a large saucepan of boiling water. Then simmer for 6 minutes per 500 g. To shell lobster without damaging it, detach its head and wrap the body in a clean cloth and crack the shell without crushing the flesh, which can happen with a lobster cracker. Whatever you do, don’t throw away the head; browned, flambéed with Armagnac and cooked with carrots, onion, tomatoes, saffron and fish fumet, it makes a delicious fish stock that can be used for another dish.” David Toutain, was formerly head chef at the ‘Agapé Substance’ restaurant and sous chef to Alain Passard before opening his own restaurant