Couscous with Lobster

Ingredients

• 2 lobster (about 600 g)
• 150 ml dry white wine
• 200 ml lobster stock
• 1 cinnamon stick
• 1 star anise
• 2 fresh bay leaves
• 350 g instant couscous
• Salt
• Pepper
• 3 tbsp butter
• a splash lemon juice
• milk foam (for garnish)

Instructions

1. 1.

   Bring 2-3 l of water to a boil in a pot. Submerge the lobster upside‑down into the bubbling water and cook for about 12 minutes. Remove from water, let cool, then split the tail lengthwise. Release the remaining meat as desired and use elsewhere.

2. 2.

   Boil the white wine and stock with cinnamon, star anise, and bay leaves. Sprinkle in the couscous, season with salt and pepper, remove from heat, cover, and let stand for about 10 minutes to absorb liquid.

3. 3.

   Sauté the lobster tail halves briefly in a large pan with 2 tbsp butter until hot, then season the meat with salt and pepper and drizzle with lemon juice.

4. 4.

   Stir the remaining butter into the couscous, taste, and plate. Arrange the lobster on top and garnish with milk foam before serving.