Broiled Lobster with Champagne Zabaglione, Tomatoes, and Truffles
- 4 female lobsters, 3/4-1 pound (450 to 500 g) each
- black peppercorns
- dried fennel
- 1 3/4 ounces lobster butter (50 g)
- 1/3 ounce butter (10 g)
- 4 teaspoons cognac (2 cl)
- 1 cup lobster stock (20 cl)
- 1 basil leaf
- 4 teaspoons olive oil (2 cl)
- 1 1/2 ounces black truffles, sliced (40 g)
- 24 oven-dried tomato wedges
Step 1: Lobster
Cook the lobsters in water seasoned with salt, dried fennel, and black pepper.
Allow 3 minutes’ cooking time for the tails and 6 for the claws, then shell the latter, making sure to remove all cartilage.
Cut each lobster tail into 5 medallions, remove the internal membrane, and devein.
In a pan, toss the lobster in the lobster butter. Remove and set on a rack. Deglaze the pan with a dash of cognac, and reduce a little. Add the lobster stock, reduce to a glaze, and emulsify with a dab of butter and a little olive oil.
Put the medallions back in the pan, and season with freshly ground pepper and the chopped basil leaves.
Cut each tomato wedge into 3 even slices.
Add the tomato and truffle slices to the pan, and remove from the heat immediately. Set aside.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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