Spit-Cooked Lobster with Caramelized Salsify

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Credit: Didier Loire
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Instructions

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

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