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.
Celeriac soup
- 2 cups (300 g) celeriac, cut into 1-inch (2.5-cm) dice
- 2 tablespoons unsalted butter
- Fine sea salt
- Freshly ground pepper
Lobster foam
- 12 ounces (340 g) lobster boddies
- 1 tablespoon tomato paste
- 1 cup (240 ml) heavy brandy
- 8 ounces cream
- 1 tablespoon lobster roe
Finishing
- 4 ounces (115 g) lobster, diced
- 1 teaspoon unsalted butter
- 1/2 ounce (15 g) truffles, grated
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
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