Chilled Lobster with Val di Nervia Beans, Tomatoes, and Fresh Almonds
- 4 female lobsters, 1 pound (500 g) each
- black peppercorns
- dried fennel
- 3 1/3 tablespoons reduced lobster stock (5 cl)
- 1 lemon
- 10 basil leaves
- 15 3/4 ounces Val di Nervia beans (450 g)
- 2 ounces onions (60 g)
- 2 ounces carrots (60 g)
- 5 garlic cloves
- 1 bouquet garni
- fleur de sel
- 1 pound small plum tomatoes (500 g)
- 1 cup cooking olive oil (20 cl)
- 1 sprig thyme
- 1 bunch rosemary
- 2 teaspoons balsamic vinegar (1 cl)
- 4 teaspoons seasoning olive oil (2 cl)
- 2 small heads Little Gem lettuce
- 10 fresh almonds
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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