Lobster Aspic with Fresh Almonds and Chanterelle Mushroom Sauce
- 4 female lobsters, 1 pound (500 g) each
- 20 black peppercorns
- 1 sprig dried fennel
- 1 lemon
- 4 teaspoons olive oil (2 cl)
- 3 1/3 tablespoons lobster stock (5 cl)
- 1 tablespoon leek, thinly sliced
- 1 tablespoon carrot, thinly sliced
- 1 tablespoon celery, thinly sliced
- 3 egg whites
- 3 ice cubes, crushed
- 1 lemon
- 1/2 star anise pod
- 1 1/4 quarts calf’s foot jelly (1.25 l)
- 1 ounce onions (30 g)
- 1 ounce fennel (30 g)
- 3/4 ounce celery (20 g)
- 1 ounce carrots (30 g)
- 1 3/4 ounces shallots (50 g)
- 1 bouquet garni (thyme, tarragon, parsley stems, leek)
- 1 pound lobster shells (500 g)
- 1 3/4 ounces tomato paste (50 g)
- 5 1/2 tablespoons olive oil (8 cl)
- coarsely ground black pepper
Cream of Chanterelle Mushroom Soup
Step 1: Lobster
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.
Cut the lobster tails in medallions, and devein.
Toss the tails and claws in the reduced lobster stock, seasoned with a dash of lemon juice and some olive oil.
Reserve the roe and creamy parts of the lobster for the condiment.
Step 2: Lemon-Roe Condiment
Cook 1/2 ounce (15 g) of the reserved lobster roe in a double-boiler. Once set, cool, and chop finely with a knife.
Mix the roe, 1 3/4 ounces (50 g) of the reserved creamy parts of the lobster, and the lemon flesh. Emulsify with olive oil.
Flavor with the basil, then season as needed with salt and coarsely ground black pepper.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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