Lobster Tournedos with Provençal Daube and Sweet-and-Sour Citrus Sauce
- 4 lobsters, 1 pound (500 g) each
- olive oil
- extra-virgin olive oil
- fleur de sel
- 7 ounces bacon (200 g)
- 1 3/4 ounces lobster butter (50 g)
- 1 3/4 ounces butter (50 g)
Nage
- 1 cup white wine vinegar (25 cl)
- 1 tablespoon black peppercorns
- 5 sprigs dried fennel
- 2 lemons
- coarse gray sea salt
Provençal Daube
- 3 pounds braising beef (top round, shoulder steak, etc.) (1.2 kg)
- 1 yellow onion
- 2 shallots
- 3 carrots
- 5 garlic cloves
- 6 ripe tomatoes
- parsley stems
- 1 leaf leek greens
- 1 celery rib
- 1 bay leaf
- 1 sprig thyme
- 3 orange rinds, dried
- 7 ounces pork belly (200 g)
- 3 1/2 ounces button mushrooms (100 g)
- 1 quart full-flavored red wine (e.g. Cotes du Rhone) (1 l)
- 1/2 cup cognac (10 cl)
- 15 black olives, in oil
- 2 tablespoons olive oil (3 cl)
- 2 cups beef jus (50 cl)
- fleur de sel
- 1 teaspoon coarsely ground pepper
Marmalades
- 1 bitter orange
- 1 fresh lemon
- 3 orange leaves
- 3 lemon leaves
- olive oil
Tempura and Bacon
- 2 zuchetta
- 3 male zucchini blossoms
- 7 ounces rice flour (200 g)
- fleur de sel
- 3 quarts grape seed oil (3 l)
Instructions
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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