Poached Lobster with Vegetable Macedonia

An elegant dish featuring tender poached lobster combined with finely diced seasonal vegetables in a creamy yogurt-based sauce with bright citrus notes. The mixture is beautifully served in the lobster shells for an impressive presentation.

2 servings

1 hr 25 min

Published October 4, 2025

Ingredients

•2 whole carrots with tops
•3 whole turnips with tops
•2 handfuls French beans
•1 handful fresh peas
•1¾ cups white wine
•10 whole black peppercorns
•1½ pound lobster
•2 whole scallions
•½ cup Greek-style yogurt
•1 whole unwaxed lemon
•1 pinch Piment dEspelette or hot paprika
•1 to taste black pepper

Cooking Instructions

1.
Peel and wash 2 carrots with tops and 3 turnips with tops. Wash and de-string 2 handfuls of French beans. Cut these vegetables into very small dice (brunoise).
15 min
2.
Shell a handful of fresh peas.
5 min
3.
Heat salted water in a saucepan and prepare a bowl of water and ice cubes.
5 min
4.
Immerse all the vegetables in the boiling water for 4 minutes, then drain and plunge them in the ice water. Drain once more, put in a large bowl, and set aside.
8 min
5.
Pour 3 quarts of water and 1 3/4 cups of white wine into a large cooking pot. Add 10 black peppercorns and bring to a boil. Plunge a 1 1/2-pound lobster into the liquid, put on the lid, and cook for 5 minutes once it returns to a boil.
15 min
6.
Take the lobster out and, as soon as it's not burning hot, shell the tail, elbows, and claws. Remove the black intestinal vein. Take the sand sac from the head and collect the coral.
10 min
7.
Cut the shell of the head and tail in half lengthwise. Rinse and dry them.
5 min
8.
Cut up the meat and add it to the bowl of vegetables.
5 min
9.
Trim, wash, and finely chop 2 scallions and put them in a bowl. Add the lobster coral, 1/2 cup Greek-style yogurt, the juice of an unwaxed lemon, a little of its grated zest, and a pinch of Piment d'Espelette or hot paprika. Taste and correct the seasoning with salt and freshly ground black pepper.
10 min
10.
Pour this sauce into the bowl of vegetables and lobster. Stir gently, then distribute this mixture into the shells of the half tails and half heads.
5 min
11.
Arrange on a dish and keep cold until serving.
2 min

Ingredients

•2 whole carrots with tops

•3 whole turnips with tops

•2 handfuls French beans

•1 handful fresh peas

•1¾ cups white wine

•10 whole black peppercorns

•1½ pound lobster

•2 whole scallions

•½ cup Greek-style yogurt

•1 whole unwaxed lemon

•1 pinch Piment dEspelette or hot paprika

•1 to taste black pepper

Cooking Instructions

Peel and wash 2 carrots with tops and 3 turnips with tops. Wash and de-string 2 handfuls of French beans. Cut these vegetables into very small dice (brunoise).

15 min

Shell a handful of fresh peas.

5 min

Heat salted water in a saucepan and prepare a bowl of water and ice cubes.

5 min

Immerse all the vegetables in the boiling water for 4 minutes, then drain and plunge them in the ice water. Drain once more, put in a large bowl, and set aside.

8 min

Pour 3 quarts of water and 1 3/4 cups of white wine into a large cooking pot. Add 10 black peppercorns and bring to a boil. Plunge a 1 1/2-pound lobster into the liquid, put on the lid, and cook for 5 minutes once it returns to a boil.

15 min

Take the lobster out and, as soon as it's not burning hot, shell the tail, elbows, and claws. Remove the black intestinal vein. Take the sand sac from the head and collect the coral.

10 min

Cut the shell of the head and tail in half lengthwise. Rinse and dry them.

5 min

Cut up the meat and add it to the bowl of vegetables.

5 min

Trim, wash, and finely chop 2 scallions and put them in a bowl. Add the lobster coral, 1/2 cup Greek-style yogurt, the juice of an unwaxed lemon, a little of its grated zest, and a pinch of Piment d'Espelette or hot paprika. Taste and correct the seasoning with salt and freshly ground black pepper.

10 min

10.

Pour this sauce into the bowl of vegetables and lobster. Stir gently, then distribute this mixture into the shells of the half tails and half heads.

5 min

11.

Arrange on a dish and keep cold until serving.

2 min