The best recipes from Olive & Olives. Try them, you’ll love them!

Poached Lobster


Sabayon with absinthe
3 egg yolks
Extra virgin olive oil

Lobster with rouille
2 egg yolks
Chopped garlic
Cayenne pepper
Saffron with a touch of lemon juice
Extra virgin olive oil, “grassy” flavour



Use a large pot and bring unsalted water to boil. Put lobsters in and cook on high heat:

335 g (¾ lb) 10 min

450 g (1 lb) 12 min

560 g (1¼ lb) 13 min

675 g (1½ lb) 14 min

The water should maintain a constant rolling boil.

Place lobster in cold water to stop the cooking process. Lobsters should still be raw on the inside.

Dry lobsters and cut in half lengthwise.

Remove the gritty stomach sac from the head and the intestine from the tail.

Remove meat from the shell and set on ovenproof plates.

Pour a small amount of sabayon with absinthe and bake in the oven for an instant.

Sabayon with absinthe

In a saucepan to be used as a double boiler, bring water to boil.

Add 3 egg yolks to a stainless steel bowl, a cap full of absinthe, salt and pepper and whisk well.

Rest the stainless steel bowl over the pot of boiling water, continue whisking until texture becomes smooth and foamy, without overcooking. Slowly add 2 teaspoons of olive oil while whisking.

Adjust seasoning.

Lobster with rouille

Put garlic and egg yolks in a mortar or in a bowl. Mix well together.

Drizzle olive oil slowly while whisking constantly, and adjust seasoning with salt, Cayenne pepper and saffron with lemon.

Back to top