Breton Lobster Caesar Salad
- 4 female lobsters, 3/4 to 1 pound (450 to 500 g) each
- black peppercorns
- dried fennel
- 3 1/3 tablespoons reduced lobster stock (5 cl)
- 1 lemon
- seasoning olive oil
Step 1: Lobster
Cook the lobsters in salted water flavored with dried fennel and black pepper. Allow 6 minutes’ cooking time for the tails and 5 for the claws. Shell the claws, making sure there is no cartilage left.
Split the lobster tails in two, and devein.
Roll the tails and pincers in the reduced lobster stock seasoned with a dash of lemon juice and some olive oil.
Step 2: Caesar Dressing
Make a mayonnaise with the egg yolk, the mustard, and the olive oil.
Add the reduced lobster stock, the roe, and the crushed lobster insides.
Bind with the parmesan, then finish with the minced garlic, the anchovy, a dash of lemon, and the Tabasco sauce.
Crush the tarragon leaves and add to the sauce, then season as needed with salt and pepper.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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