Where do you find Jan Cousteau's favorite court bouillion recipe for lobster?

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Jan Cousteau's favorite court bouillon recipe for lobster was published in the tenth and last issue of Fathom magazine. Her recipe appears on p. 38 in the Fish Dish section. Court bouillon ("briefly boiled liquid") is a flavored liquid that traditionally is used for poaching or quick cooking fish and seafood.

Fathom, a marine diving magazine, was published from December 1970 to early 1973 by Gareth Powell & Associates in Australia.

For Jan's recipe, please visit the link provided below.
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Jan Cousteau adds white wine and white vinegar to the cooking water in her court bouillon recipe for lobster. She also has a bouquet garni . Her bouquet garni is made of bay leaves , carrot , celery , cloves , onion , parsley , peppercorns , and thyme . Court bouillon ['briefly boiled liquid'] is a flavored liquid that traditionally is used for poaching or quick cooking fish and seafood. Jan's recipe for court bouillion for lobster was published in the tenth and last issue of Fathom magazine in 1973. For Jan's recipe, please visit the link provided below.

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