Grilled Lobster with Zuchetta and Stuffed Zucchini Blossoms

Credit: Didier Loire
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Ingredients (4 people)


  • 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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