Chilled Lobster with Val di Nervia Beans, Tomatoes, and Fresh Almonds

Credit: Didier Loire
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Step 1: Lobster

Remove the roe and creamy parts and set aside.

Cook the lobsters in water seasoned with salt, dried fennel, and black pepper. Allow 6 minutes’ cooking time for the tails and 5 for the claws, then shell the latter, making sure to remove all cartilage.

Split the lobster tails from the top, and devein.

Toss the tails and claws in the reduced lobster stock, seasoned with a dash of lemon juice and some olive oil.

Step 2: Roe Vinaigrette

Press the lobster roe through a fine-meshed sieve with a stainless steel spoon, and collect this creamy mixture in a bowl. Add the tarragon mustard and balsamic vinegar, then season with salt, pepper and olive oil. Whisk thoroughly.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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