Royal Spiny Lobsters with Fresh White Pigna Beans and Roe Sauce
- 4 Mediterranean royal spiny lobsters, 21 ounces each (600 g)
- fleur de sel
- extra-virgin olive oil
- Espelette pepper
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.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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