Lobster Tournedos with Provençal Daube and Sweet-and-Sour Citrus Sauce

Credit: Didier Loire
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Ingredients (4 people)


Step 1: Nage

Put 4 quarts (4 liters) of cold water in a tall pot. Add two handfuls of coarse gray sea salt, the fennel sprigs, peppercorns, white vinegar and the lemons, split in two and squeezed.

Bring to a boil and simmer for 20 minutes.

Step 2: Lobsters

Separate the claws from the lobsters. Plunge the tails in the boiling nage for 2 minutes and remove with a slotted spoon. Cool and shell.

Plunge the claws in the nage for 8 minutes, take out, cool, and shell.

Remove the rind and the cartilage from the bacon, if needed, and cut into 20 even slices.

Split the lobster tails in two, devein, and wrap each half tail with a slice of bacon to form the tournedos. Truss to keep in place.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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