- 4 lobsters, 1 pound (500 g) each
- 2 cleaned squid, 10 1/2 ounces (300 g) each
- olive oil
- fleur de sel
- 1 bitter orange
- 1 tablespoon coarsely ground pepper
- 1 3/4 ounces butter (50 g)
- 1 lemon
- fleur de sel
- powdered Espelette pepper
- extra-virgin olive oil
Nage
- 1 cup white wine vinegar (25 cl)
- 1 tablespoon black peppercorns
- 5 sprigs dried fennel
- 2 lemons
- coarse gray sea salt
Instructions
Step 1: Nage
Pour 4 quarts (4 liters) of cold water into a tall pot. Add two handfuls of coarse gray sea salt, the fennel sprigs, peppercorns, white vinegar and the halved and squeezed lemons.
Bring to a boil and simmer for 20 minutes.
Step 2: Dried Orange Brunoise
Peel the orange with a peeling knife, removing just the zest but not the pith. Finely dice into an even brunoise. Dry above the range and once completely dried, set aside in an airtight container and keep in a dry place.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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