How to Make Court Bouillon

Over the weekend, David and I had a party with some friends and made lobster rolls, fries, mung bean noodles, and strawberry rhubarb crumble. Today I’m going to show you how to make court bouillon, which is the liquid I used for cooking the lobsters we purchased in Chinatown.

Initially, I planned on steaming the lobsters on a bed of seaweed, but after perusing Thomas Keller’s Ad Hoc at Home cookbook, I decided to purchase the ingredients to make the court bouillon. Court Bouillon literally translates as “quick stock” and is usually used for cooking seafood, especially salmon or sole.

Court Bouillon

Ingredients
Adapted from Ad Hoc at Home

4 leeks (white and green parts only), split lengthwise, washed well, and cut crosswise into 1/2-inch pieces
4 large carrots, peeled and cut into 1/2-inch-thick rounds
3 cups coarsely chopped onions
2 medium fennel bulbs, trimmed and coarsely chopped
4 quarts water
2 cups dry white wine, such as Sauvignon Blanc
1 cup white wine vinegar
2 lemons, halved

Combine the vegetables in a large stockpot:

Add water and bring to a boil:

Reduce to a simmer and add the wine and vinegar. Squeeze in the lemon juice and add the lemon halves to the pot:

Return to a simmer.

Court bouillon is great to use, especially if you’re preparing lobster rolls because the lobsters will be served cold. Keller recommends steeping the lobsters in the flavored liquid because it adds more flavor and complexity to the meat rather than cooking them in water or steaming them. I have to completely agree; the lobster was tender, flavorful, and absolutely delicious. Tomorrow, I’ll post pictures from the party and the recipe for making lobster rolls!