Lobster in Spiced Nage Sauce
- 4 1-pound female lobsters, (450-500 g each)
- dried fennel
- black peppercorns
Lobster Nage Sauce
- 2 lobster heads
- 1 slice lemon
- zest of 1 lemon
- 1 large shallot (35 g)
- 1 baby turnip (35 g)
- 1 celery rib (35 g)
- 1/2 leek (40 g)
- 1 medium carrot (50 g)
- 1 medium tomato, cut into wedges (100 g)
- 1 3/4 ounces button mushrooms (50 g)
- 1 teaspoon lemongrass (5 g)
- 1 teaspoon fresh grated ginger (5 g)
- 3/4 teaspoon powdered Espelette pepper (3 g)
- 3 garlic cloves
- fleur de sel
- 2 1/2 cups chicken broth (60 cl)
- fresh herbs (basil, parsley, cilantro)
- cooking olive oil
- 1/2 teaspoon coriander seeds (2 g)
- 1/2 teaspoon black peppercorns (2 g)
Mashed Lobster Roe
Step 1: Lobster
Cook the lobsters in salted water flavored with dried fennel and black pepper. Allow 3 minutes’ cooking time for the tails and 6 for the claws, then shell the latter, making sure to remove all cartilage. Retain all of the pieces that you remove from the cooked lobster.
Step 2: Lobster Nage Sauce
Cut the lobster heads into small pieces, and sauté them in some olive oil in a cast iron pot.
Add the carrot, turnip, celery, leeks, mushrooms, garlic and shallots, diced into a coarse mirepoix. Sweat in a saucepan, then add the fresh tomato, and cook down to eliminate the acidity.
Add the lemon zest and slice and moisten with the chicken stock. Add the Espelette pepper, garlic, coriander seeds, peppercorns, lemongrass and ginger. Cook for 30 minutes over a low heat, skimming off the impurities as the liquid cooks. Once cooked, add the fresh herbs and infuse, off the heat, for 20 minutes.
Filter the finished nage through a fine-meshed chinois by ladling it out of the pot; do not disturb what has settled at the bottom of the pot. Rectify the seasoning and set aside.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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