Lobster with Stuffed Butterhead Lettuce

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Credit: Didier Loire
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Instructions

Step 1: Lobster

Cook the lobsters in water seasoned with salt, 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.

Step 2: Lobster Ragout

Cut the lobster tails into 5 medallions, remove the internal membrane, and devein.

Sauté the medallions in lobster butter shell-side down in a hot sauté pan. Take them out, add the lobster stock and reduce a little, then put the lobster medallions back into the pan. Season with a little truffle juice, olive oil, a dash of lemon juice, and freshly ground pepper, tossing the medallions in this sauce.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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