Spit-Cooked Lobster with Caramelized Salsify

Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.


Step 1: Lobster

Separate the claws from the lobsters.

Cook the lobsters in boiling salted water flavored with dried fennel and black pepper. After 2 minutes, remove the tails and continue cooking the pincers for 4 more minutes.

Separate the tails from the heads. Split the heads in two, and remove the roe and creamy parts. Brush the tails with olive oil, season with salt, and place in a basket. Roast for 6 minutes on the rotisserie.

Once cooked, let the lobster tails sit in a warm place, and split in two lengthwise.

Step 2: Emulsified Lobster Stock

Put the lobster stock in a mixing bowl, and emulsify with a drizzle of olive oil. Season with the truffle juice, a dash of lemon juice, and the freshly ground pepper.

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Alain Ducasse