Lobster capuccino

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Credit: Angie Mosier

The earthiness of the celery root complements the sweetness of the lobster. The black truffle and the lobster coral foam are a nice finish to this luxurious dish.

Ingredients (4 people)

Celeriac soup

Finishing

Instructions

Step 1: Celeriac soup

Place the celeriac in a pot with 1 1/2 cups (360 ml) water and the butter. Season with sea salt and freshly ground pepper. Simmer until tender.

Place the celeriac in a blender and purée until smooth, using the cooking liquid as needed to thin. Reserve.

This recipe was originally published in "My Best Eric Ripert" (Éditions Alain Ducasse). See all credits

Other recipes by Eric Ripert