Royal Spiny Lobsters with Fresh White Pigna Beans and Roe Sauce

Credit: Didier Loire
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Ingredients (4 people)

Lobster

Instructions

Step 1: Lobster

Pour 4 1/4 quarts (4 liters) of water into a stainless steel saucepan. Add 2 handfuls of coarse gray sea salt, the sprigs of dried fennel, the peppercorns, and the white wine vinegar. Halve the lemons, squeeze, and add them to the pot.

Bring to a boil, reduce the heat and simmer gently for 20 minutes.

Insert a long bamboo skewer into each of the lobster tails in order to keep them straight during cooking.

Cook in the boiling court-bouillon for 8 minutes, and remove with a slotted spoon. Remove the heads with a knife, being careful not to damage the lobster meat.

Set aside the roe and the creamy parts of the lobster, and sieve them.

Remove the lobster tails, claws, and knuckles.

Step 2: Garnish

Shell the fresh beans. Place in a saucepan and cover with cold water. Bring to a boil and skim. Add the sage leaves and the rosemary.

Put the white peppercorns in a muslin pouch, and add to the saucepan.

Simmer gently for one hour. Add the salt after fifteen minutes of cooking.

Step 3: Roe Sauce

Rub the inside of a mixing bowl with a cut clove of garlic, and add the coral and creamy parts of the lobsters. Place the bowl over a double-boiler, and cook, whisking, until thick and creamy. Great care must be taken when cooking this mixture: if it is undercooked, it will not emulsify when the oil is added later, but if it is overcooked, it will be lumpy.

Peel and finely chop the shallots. Remove the leaves from the parsley. Wash, dry, and finely chop them. Drain and crush the capers.

Step 4: Finishing and Plating

Drain the beans, and set aside some of the cooking water. Put the beans in a sauté pan. Remove the sage leaves, the rosemary and the peppercorn pouch. Season and emulsify with a drizzle of olive oil. Season as needed, and add a drizzle of aged wine vinegar. Cover the saucepan and set on the side of the range.

Thicken the roe sauce with extra-virgin olive oil. Add the chopped parsley, the shallots, the capers, and a bit of anchovy paste. Season as needed, and add the sherry and balsamic vinegars and a drizzle of lemon juice.

Add all the lobster meat to the bowl containing the roe sauce, and coat well.

Add a pinch of Espelette pepper.

Put some beans in the center of each plate, and add the lobster. Use a rubber spatula to scrape all of the sauce from the bowl and serve on the side. Drizzle with some extra-virgin olive oil, season with black pepper, and serve immediately.

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