Joel Robuchon's Lobster in Sauternes Recipe

Name: Joel Robuchon's Lobster in Sauternes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 2 lobsters, about 1 1/2 pounds each; 6 tablespoons unsalted butter; 8 miniature carrots, washed and trimmed; 3 cipollini onions, peeled and cut into thin half-rounds; 3 cups Sauternes; 1 cup orange juice; 1 thin slice of fresh ginger, peeled and julienned; 10 threads of saffron; Freshly ground pepper; 2 tablespoons Italian parsley leaves, chopped; Sea salt

Servings: persons

Salt
2 lobsters, about 1 1/2 pounds each
6 tablespoons unsalted butter
8 miniature carrots, washed and trimmed
3 cipollini onions, peeled and cut into thin half-rounds
3 cups Sauternes
1 cup orange juice
1 thin slice of fresh ginger, peeled and julienned
10 threads of saffron
Freshly ground pepper
2 tablespoons Italian parsley leaves, chopped
Sea salt

1
In a stockpot just large enough to hold the lobsters, add 3 inches of water and 1 tablespoon of salt.
2
When the water boils, add the lobster bodies, return water to a boil and poach for 3 minutes.
3
Remove lobsters and twist off the legs and discard.
4
Remove the large claws and knuckles and return them to the pot.
5
Boil for 2 minutes, remove, rinse under cold water and when cool enough to handle crack the claws and knuckles and remove the meat.
6
Set aside.
7
In a cocotte or a casserole with a lid just large enough to hold the lobsters snugly, melt 2 tablespoons of butter over medium-high heat.
8
Cut the carrots into thin rounds and saute them.
9
Melt 2 more tablespoons of butter in the pan with the carrots.
10
Add the onions and a pinch of salt and saute until the onions are soft but not brown.
11
Add the Sauternes, orange juice, the remaining butter, the ginger, the saffron, a pinch of salt and a few grinds of pepper.
12
Bring to a boil.
13
Add the lobster bodies, return the liquid to a boil, cover and boil for 4 minutes.
14
Remove the pan from the heat and let it sit, covered, for 3 minutes.
15
Remove the lobsters and split them in half lengthwise using a heavy chef's knife.
16
Remove the meat and discard the shells.
17
Add the claw meat to the liquid and warm it over a low flame.
18
Arrange the tail meat on plates, and distribute the claw meat equally.
19
If necessary, reduce the liquid, season with sea salt and pepper and stir in parsley.
20
Divide the reduction evenly among the lobsters.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Salt, 2 lobsters, about 1 1/2 pounds each, 6 tablespoons unsalted butter, 8 miniature carrots, washed and trimmed, and more.

Yes, Joel Robuchon's Lobster in Sauternes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Joel Robuchon's Lobster in Sauternes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions