Roasted Lobster with Basil and Sautéed Provençal Vegetables
- 4 1-lb. lobsters (500 g each)
- black peppercorns
- dried fennel
- 2 tablespoons olive oil (3 cl)
- 4 garlic cloves
- 1 bunch green basil
- 12 confit tomatoes
- 20 leaves gem lettuce
- 3 1/2 ounces arugula (100 g)
- 12 large fresh porcini mushroom shavings
- the yellow tender leaves of celery hearts
- 12 small opal basil leaves
- 12 small green basil leaves
Step 1: Lobsters
Cook the lobsters in boiling salted water seasoned with dried fennel and black pepper for 2 minutes. Separate the tail, the pincers and the head from the rest of the lobster, and set aside the roe.
Return the claws to the water for an additional 4 minutes. Meanwhile, roast the tails for 6 minutes in a pot on the stovetop. Once the tails are cooked, add the crushed garlic cloves and bunch of basil to the pot. Cover the pot with a wet cloth and infuse, off the heat, for 10 minutes.
Cut in the lower end of the shells to facilitate removing them from their shells, and set aside in a warm place.
Step 2: Vegetables
Wash the beets, cover with salted water, and cook at 250°F (120°C) for 6 hours. When cooked, cut out 12 circles 1 1/2 inches (4 cm) wide and 1/5 inch (5 mm) thick.
Peel and wash the carrots. Cut 4 very thin (2 mm thick ) ribbons 3/4 inch wide from each carrot, using only the tenderest portions of the vegetable.
Wash the zucchini and cut similar ribbons from the zucchini. Do not peel them before cutting the ribbons.
Cut 8 shavings of the same thickness from each fennel bulb and celery heart.
Sauté the vegetables in separate sauté pans. Season the vegetables with salt, then cover with light stock and cook. Once the vegetables are cooked, set them aside to cool. Reserve the cooking juices.
Trim the artichokes and cut 16 shavings with a truffle mandoline. Place the shavings into a bowl of water with lemon juice (1/4 teaspoon per quart (1 g per liter)) to keep them from oxidizing.
Shell, peel and halve the almonds.
Scrape the chanterelle stems to clean them, then carefully clean the mushrooms with a brush. Marinate the mushrooms in a mixture of olive oil, truffle juice, lemon flesh, fleur de sel and freshly ground pepper.
Thinly slice the shallot and place the shallot slices in Barolo vinegar to marinate.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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