- 6 lobster heads, shelled
- 3 lobsters, seconds
- 3 1/2 fluid ounces olive oil (10 cl)
- 3 ounces butter (80 g)
- 2 cloves unpeeled garlic
- 3 ounces shallots, cut into large, round slices (80 g)
- 1 lb fresh tomatoes, quartered (500 g)
- 1 ounce tomato paste (30 g)
- 5 fluid ounces cognac (15 cl)
- 2 cups white wine (50 cl)
- 1 1/2 quarts lobster stock (1.5 l)
- peppercorns
- 1 bunch basil
- 2 cups crème fraiche (50 cl)
- 1 1/2 ounces black truffles, julienned (40 g)
- 3 1/2 fluid ounces whipped cream (10 cl)
Royale
Instructions
Step 1: Lobster Bisque
Cut the lobsters and the lobster heads into large, round slices. In a cast iron pot, sear the lobster in some olive oil, add 2 ounces of butter, and caramelize. Add the shallots and garlic, and sweat without browning.
Add the tomato paste and the fresh tomatoes, and simmer to eliminate the acidity. Deglaze with fine cognac and reduce. Deglaze with white wine, and reduce to a glaze.
Cover with lobster stock, and cook for 40 minutes over a low heat, eliminating any impurities while cooking being careful not to remove the fat.
Once cooked, infuse for 20 minutes on the edge of the range with the crushed peppercorns and basil.
Remove the shells and crush in a press. Strain the bisque through a fine meshed chinois.
Step 2: Royale
Strain the chicken livers and foie gras through a tamis.
Bring the milk to a boil. Thin the livers with a little bit of milk, and let the rest cool over ice.
Once the milk has cooled, mix with the eggs and egg yolks. Mix the milk and eggs with the foie gras and chicken livers. Season and set 4 tablespoons of this mixture aside. Strain through cheesecloth, and let rest in a cool place for at least 3 hours. Remove any noticeable impurities with a skimmer.
Grease 2-inch (5 cm) molds, and fill halfway with the mixture.
Bake in a convection oven at an even 175°F (80°C) for 1 hour and 10 minutes. Let the royales sit for 20 minutes before removing from the molds.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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