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.
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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