| | For the court boullion: |
| 2 | ga | Water |
| 3 | c | White wine; dry |
| 1 | | Onion; peeled and halved |
| 1 | | Carrot; cut into 3 pieces |
| 1 | | Celery stalk |
| DIVIDER | | -- cut into 3 pieces |
| 4 | | Cl Garlic; crushed and peele |
| 12 | | Black peppercorns |
| 1 | | Bay leaf |
| 1 | | Sprig fresh thyme |
| 1 | tb | Salt |
| | The lobster: |
| 4 | | 1-lb lobster |
| | The sauce and garnish: |
| 1 | ts | Fresh lemon juice |
| | Grated zest from 1/2 lemon |
| 1 | ts | Fresh lime juice |
| | Grated zest from 1/2 lime |
| 1 | ts | Fresh orange juice |
| | Grated zest from 1/2 orange |
| 1 | ts | Tarragon; chopped |
| 1 | c | Creme fraiche |
| | Salt and pepper |
| 1 | | Hothouse cucumber |
| 2 | | Heads endive; julienned |
| 8 | | Spears endive |
| 2 | oz | Mesclun |
| 12 | | Chives |
