Favorite-Style Lobster with Risotto
- 4 female lobsters, 1 pound (500 g) each
- black peppercorns
- dried fennel
- fleur de sel
- 2 ounces black truffles, minced (60 g)
- 1 ounce butter (25 g)
- 1 lemon
- 2 3/4 tablespoons truffle juice (4 cl)
- 1/3 ounce parmesan (10 g)
Favorite-Style Lobster Sauce
- 1 lobster (seconds)
- 2 lobster heads, shelled
- 3 ounces fennel mirepoix (80 g)
- 3 garlic cloves
- 3 1/2 ounces fresh tomatoes, cut into wedges (100 g)
- 3/4 ounce tomato paste (20 g)
- 4 teaspoons cognac (2 cl)
- 4 teaspoons olive oil (2 cl)
- 1 1/2 pints lobster stock (75 cl)
- 2 shallots
- 1/4 bunch basil
- 3/4 ounce butter (20 g)
- fleur de sel
- 1 pound 5 ounces baby spinach (600 g)
- 1 ounce butter (30 g)
- 2 3/4 tablespoons olive oil (4 cl)
- 1 garlic clove
- 3 1/2 ounces cream (100 g)
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
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