INGREDIENTS (4 people):
4 lobsters (500-600 g each)
2 l court bouillon (or salted water)
40 g butter
2 shallots, finely chopped
4 tbsp heavy cream
4 passion fruits
2 tsp Dijon mustard grater and ½ lime juice
handful of coriander leaves, chopped salt and pepper
1 Place the live lobsters in the freezer at least 1 hour before cooking so that they become unconscious. Then take them out of the freezer and let them come to room temperature for 15 minutes.
2 In a large saucepan, bring the court bouillon (or salted water) to the boil, add the lobsters and cook for 8 minutes. Drain well and rinse briefly under cold running water. Now remove the lobster meat from the dish or just cut it in half and let your dinner guests take the meat out themselves later.
3 Heat the butter in a frying pan and fry the shallot over medium heat for 3-4 minutes until soft without discolouring. Cut the passion fruit in half, scoop out the flesh and mix it through the shallots. Reduce the heat, mix in the mustard and add the lime juice and cream. Let it simmer until the sauce has reduced by half. Add half of the coriander leaves and season with salt and pepper.
4 Place the half lobsters (or lobster meat) in the sauce and spoon the sauce over so that the meat is well covered. Serve with the rest of the coriander and lime zest.
Recipe and photography: Bart's Fish Tales, Bart van Olphen and David Loftus.