Blue Lobster Salad with Supions and Tapenade Dressing
Step 1: Lobsters
Put 4 quarts (4 liters) of cold water in a tall pot. Add two handfuls of coarse gray sea salt, the fennel sprigs, peppercorns, white vinegar, and the halved and squeezed lemons.
Bring to a boil, and simmer for 20 minutes.
Separate the lobster claws from the bodies.
With the tails still attached to the heads, tie the lobsters to a bamboo stick to keep them straight.
Plunge in the boiling court-bouillon, and simmer for 7 minutes. Remove with a slotted spoon, and cool in the open air or in a flash freezer.
Plunge the claws into the boiling court-bouillon, cook for 10 minutes, and cool as with the tails.
Separate the tails from the heads. Shell the tails, and slice the meat into 5 even pieces. Reserve the heads for the vinaigrette.
Shell the claws and knuckles, keeping the meat together. Remove the cartilage.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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