Lobster roll

Credit: Credit : Pierre Monetta
Ingredients (4 people)


  • 2 lobsters, 500g (18 oz) each
  • 10 black peppercorns
  • 1 branch dried fennel
  • Coarse salt


  • 1 black radish
  • 10 g (2 tsp) Dijon mustard
  • 1 egg yolk
  • 10 cl (2/5 cup) peanut oil
  • 2 g (1/2 tsp) Espelette pepper
  • 1 lime zest
  • 1 mango
  • 1 head of romaine lettuce
  • 30 g (2 tbsp) whole-grain mustard
  • 10 g (2 tsp) heavy cream
  • Coarse salt

Sweet and Sour Sauce

  • 1 tbsp brown sugar
  • 1/2 a lime zest
  • Espelette pepper
  • Fleur de sel


  • 4 hot dog buns
  • A few sprouts of Daikon Cress


Step 1: Lobster

Remove the lobsters’ heads, claws, and tails; reserve the claws and elbows for a future use. Use a string to attach the two tails together, so they do not curl up while cooking. Bring a large pot of water to a boil with the pepper, dry fennel, and a touch of coarse salt. Immerse the tails in the boiling water for 5 minutes. Cool them in ice water, then remove their shells. Cut them in half, remove any membranes, then cut each half into 5 coins. Place the coins on a damp cloth.

Step 2: Garnish

Rub the radish with water and coarse salt, then julienne using a mandoline. Make a mayonnaise: mix the mustard and egg yolk, then drizzle in the oil while whisking. Top with the radish, Espelette pepper, and lime zest. Peel the mango; carve 12 wedges 4 x 1 cm (1.6 x 0.4 in) each, and cut the rest into thin strips. Wash the romaine lettuce and cut into quarters. Whisk the whole-grain mustard in a bowl with the heavy cream until smooth. Coat the romaine quarters with this mixture.

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