Lobster with Bacon and Swiss Chard in Aged Vinegar Sauce
- 4 lobsters, 3/4-1 pound (450 to 500 g) each
- black peppercorns
- dried fennel
- 2 3/4 tablespoons cooking olive oil (4 cl)
- fleur de sel
- 1/2 ounce butter (15 g)
- 2 teaspoons Collioure vinegar (1 cl)
- 1/3 ounce almonds, thinly sliced (10 g)
- 1 garlic clove
Step 1: Lobster
Remove away the heads from the tails of the lobsters when still raw and set aside.
Cook the lobsters in water seasoned with salt and flavored with dried fennel and black pepper. Allow 2 minutes’ cooking time for the tails and 5 for the claws, then shell the latter while still hot.
Cut the tails in half lengthwise, and remove the small interior legs.
Brush the half tails with olive oil. Mark on a hot wood grill in a criss-cross pattern, then finish cooking shell-side down. Place in a small dish and cover, to cook through evenly and infuse the lobster with smoky flavor.
Step 2: Lobster Jus
Crush the heads in a press to squeeze the juice out. Cook slowly over a low heat with the roe and lobster stock, then add the browned butter and whisk to smooth the sauce.
Season with fleur de sel, Collioure vinegar, and freshly ground pepper. Emulsify with a wand mixer to smooth the juice, then filter.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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