Brittany Lobster Salad with White Summer Truffles and Mozzarella
Step 1: Lobster
Separate the lobster claws from the bodies.
Tie the tails to small bamboo sticks to keep the lobsters straight.
Plunge the lobsters into a pan of boiling salted water for 10 seconds. Drain, and remove the heads just above the root of the tails. Save the juice that runs out as well as the creamy parts and the roe. Split the heads into two lengthwise, and remove the sand sac.
Place the shells in a press and collect all of the juices. Combine with the reserved roe and the creamy parts. Purée, strain through a fine-meshed chinois, and emulsify in a double-boiler until the sauce is about the same consistency as Worcestershire sauce.
Add a few drops of lemon juice, a drizzle of olive oil, a pinch of Espelette pepper, and some freshly ground pepper just before serving. Season as needed with salt.
Pour 4 quarts (4 liters) of cold water in a stainless steel pot. Add 2 handfuls of coarse gray sea salt, the fennel, peppercorns, white wine vinegar, and halved and squeezed lemons.
Bring to a boil, and simmer gently for 20 minutes.
Plunge the lobster tails into the boiling court bouillon, and cook for 7 minutes, making sure that it boils constantly. Remove them with a slotted spoon and let cool at room temperature or in the flash freezer. Next, plunge the claws in the court bouillon, cook for 10 minutes, and cool them the same way as the tails.
Separate the tail shells. Remove the meat from the tails, and cut 7 equal medallions from each.
Remove the meat from the claws and legs, taking care not to break them. Remove and discard the cartilage.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse