Baie-des-Chaleurs Lobster en Papillote with Riopelle Cheese

Bring 2 litres of salted water to the boil with the bouquet garni. Cook the lobsters for 3 minutes at a fast boil. This is to ensure the lobster flesh doesn't become too tough when it is cooked on the barbecue***. Drain the lobsters and crack them in two.

In a large frying pan, sweat the vegetables in a knob of butter, then add the wine and the fish stock. Season with salt and cook over a high heat for 10 to 15 minutes until vegetables are partially cooked.

Divide the vegetable mixture between each lobster half, along with crushed pink peppercorns and the Canadian Riopelle cheese. Prepare 4 sheets of aluminium foil and place 1/2 a lobster on each one. Close it, but not too tightly so that air can circulate.

Cook on the grill for 15 minutes.

Jean Soulard, Executive Chef, Le Château Frontenac

** A bouquet garni is usually made up of parsley sprigs, a celery stick, a bay leaf and a sprig of thyme, tied together with string. Sometimes juniper berries or cloves are added and it is tied up in a square of gauze.

*** Alternative to BBQ: 10 minutes in 375 °F (190 °C) oven.

* Instead of Canadian Riopelle cheese, try this recipe with Canadian Mi-Carême or Cru des érables.