Grilled Lobster with Zuchetta and Stuffed Zucchini Blossoms
- 4 lobsters, 3/4-1 pound (450 to 500 g) each
- 1 cup lobster jus (20 cl)
- fleur de sel
- cooking olive oil
- dried fennel
- black peppercorns
Zucchini and Blossom Fritters
- 1 3/4 ounces rice flour (50 g)
- 1 egg yolk
- 2 langoustines
- 4 medium-sized zucchini
- 2 quarts grapeseed oil (2 l)
- 4 zucchini blossoms
- 4 teaspoons cooking olive oil (2 cl)
Step 1: Lobster
Cut the heads away from the tails of the lobsters when still raw. Reserve the heads to make a lobster jus.
Cook the lobsters in water seasoned with salt, dried fennel, and black pepper. Allow 2 minutes’ cooking time for the tails and 5 for the claws. Shell the claws while still hot.
Brush olive oil on the lobster tails, and roast over a wood fire under a dome for 5 minutes. Slice the tails into medallions, then season with salt and freshly ground pepper.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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