Lobster Ragout with Artichoke Barigoula and Black Truffles

Credit: Didier Loire
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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. Reserve the roe and creamy parts of the lobster for the ragout.

Step 2: Lobster Ragout

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

In a hot pan, sauté the medallions with lobster butter, shell side down. Remove from the pan, and add the julienned truffles. Remove, add the coarsely chopped lobster roe, and crush with a fork.

Deglaze with some cognac, reduce a little, and add the lobster stock. Reduce a little bit more, add the lobster medallions, and infuse for a short while with some truffle juice and the crushed basil leaf.

Season with a drizzle of olive oil, a dash of lemon juice, and freshly ground pepper.

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

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