Favorite-Style Lobster with Risotto

Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 people)


Step 1: Lobster

Cook the lobsters in salted water flavored with dried fennel and black pepper. Allow 4 minutes’ cooking time for the tails and 6 for the claws.

Shell the claws, making sure there is no cartilage left. Shell the tails. Rest for 10 minutes, then cut the lobster into thin slices lengthwise, 8 slices per tail.

Step 2: Risotto

Chop the onion, and sweat in a large saucepan with olive oil. Dice the marrow into small cubes, add to the onion, sweat well, and add the rice. Wait until it begins to pop, then deglaze with white wine and reduce until dry.

Add the sprigs of tarragon, cover with the combined lobster stock and light stock, and stir continuously. As the liquid is absorbed, continue to moisten the rice, and cook for about 14 minutes.

Once cooked, emulsify with butter and add a drizzle of olive oil. Bind, and add the cooked roe and a dash of lemon juice. Serve on the side in small cups.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Alain Ducasse