Spit-Cooked Lobster with Lemon Tomatoes and Mesclun Greens
Step 1: Nage
Heat 4 quarts (4 liters) of cold water in a deep pot with two handfuls of coarse gray sea salt, the fennel, the peppercorns, the white vinegar, and the halved and squeezed lemons.
Bring to a boil and simmer for 20 minutes.
Step 2: Lobsters
Tie the lobster tails on to a barding needle to keep them straight.
Plunge the lobsters in the boiling nage for 20 seconds, and drain. Remove the claws and crack away the heads, just above the tails.
Reserve, the juice, the roe, and creamy parts for another recipe.
Fill the heads with with butter; it will drizzle down onto the tails when cooking. Add a pinch of fleur de sel, and cook the lobsters on the spit, heads up. Place a bowl underneath to gather the juices and the fat, and baste throughout the cooking (about 10 minutes).
Once cooked, remove the lobsters from the heat, cool, and shell the tails, keeping them whole.
Put the claws in the baskets and cook the same way as the tails, on the spit, basting with the butter that dripped from the tails (about 12 minutes).
Once cooked, remove from the spit and shell completely.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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