Baked Lobster Papillote with Braised Potatoes

Credit: Didier Loire
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Step 1: Lobster

Put 4 quarts (4 liters) of cold water in a tall pot, and season with two handfuls of coarse gray sea salt, the fennel sprigs, the peppercorns, the vinegar, and the halved and squeezed lemons.

Bring to a boil and simmer for 20 minutes.

Take the butter out of the refrigerator 30 minutes ahead of time, so that it is not too hard.

Plunge the tails and claws in the court-bouillon for 2 minutes, then remove. Cool and shell. Leave the hard part of the shell on the meaty part of the claw.

Separate the tails from the heads, and reserve the creamy parts and the roe inside. Filter through a seive into a stainless steel bowl. Shell the tails, keeping them whole, and set aside.

Make a roe butter by mixing the creamy parts, roe, softened butter, breadcrumbs, mustard, chopped basil leaves, fleur de sel and Espelette pepper. Season to taste.

Slice the lobster tails in two, devein, and spread the inside with roe butter.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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