Lobster à l'Américaine
- 4 lobsters, 1 1/2 pounds (700 g) each
- 1 3/4 ounces lobster butter (50 g)
- 3 ounces butter (80 g)
- Espelette pepper
- tarragon heads
- fleur de sel
- 2 ounces shallots (60 g)
- 2 garlic cloves
- 3 1/3 tablespoons fine cognac (5 cl)
- 1 1/4 cups dry white wine (30 cl)
- 3 ounces chopped tomatoes (80 g)
- parsley stems
- 1 sprig tarragon
- 1 sprig thyme
- 1/2 bay leaf
- 1 cup lobster stock (20 cl)
- 1/2 cup chicken consommé (10 cl)
- 3 1/3 tablespoons veal glaze (veal stock reduced to a glaze) (5 cl)
Step 1: Lobster
Pour 4 quarts (4 liters) of cold water into a deep pot. Add two handfuls of coarse gray sea salt, the fennel sprigs, peppercorns, and white vinegar, and both halved and squeezed lemons.
Bring to a boil and simmer for 20 minutes.
Tie the lobster tails on to a barding needle to keep them straight.
Plunge the lobsters in the boiling court-bouillon for 20 seconds. Drain, remove the claws, and cut away the heads, just above the tails.
Reserve the juice, roe, and creamy parts of the lobsters.
Split the lobster heads in two lengthwise and remove the sand sac from the top part. Crush the lobster heads and legs for the sauce.
Mix the lobster roe with half of the creamy parts and 2 ounces (60 g) of butter in order to get a smooth roe butter.
Cut the claws with a knife to ease the meat out once cooked.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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