Lobster Aspic with Fresh Almonds and Chanterelle Mushroom Sauce

Credit: Didier Loire
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Ingredients (4 people)

Cream of Chanterelle Mushroom Soup

Mushrooms and Almonds


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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