Roast Lobster with Sautéed Vegetables and Lobster Roe Sauce
- 2 female lobsters, 3/4-1 pound (450 to 500 g) each
- black peppercorns
- dried fennel
- 1/2 cup whipped cream (10 cl)
- 1 lemon
- 2 teaspoons truffle juice (1 cl)
Lobster Ragout
- 1 3/4 ounces lobster butter (50 g)
- 4 teaspoons cognac (2 cl)
- 1 cup lobster stock (20 cl)
- 4 teaspoons truffle juice (2 cl)
- 1 basil leaf
- 4 teaspoons olive oil (2 cl)
- 1 lemon
Vegetable Stew Base
- 1 pound veal flank (500 g)
- 1 calf’s tail, 1 pound 5 ounces (600 g)
- 1 1/2 quarts chicken light stock (1.5 l)
- 1 carrot
- 1 leek
- 1 celery rib
- 1 onion
- 1 bouquet garni
- 10 white peppercorns
Green Vegetable Stew
- 8 small green asparagus
- 1 pound peas (500 g)
- 3 1/2 ounces baby broad beans (100 g)
- 3 1/2 ounces green beans (100 g)
- 3 1/2 ounces snow peas (100 g)
- 6 green onions
- 2 leaves Little Gem Lettuce (taken from the heart)
- 1/2 cup olive oil (10 cl)
- 1 3/4 ounces butter (50 g)
- fleur de sel
- extra-virgin olive oil
- 4 teaspoons light chicken stock (2 cl)
Instructions
Step 1: Lobster
Cook the lobsters in water seasoned with dried fennel and black pepper.
Allow 3 minutes’ cooking time for the tails and 6 for the claws, then shell the latter, making sure to remove all cartilage.
Step 2: Lobster Ragout
Cut each lobster tail in 5 medallions, remove the internal membrane, and devein.
Sauté the medallions with lobster butter, shell-side down in a hot sauté pan. Remove the lobster, and add the coarsely chopped reserved roe. Mash with a fork until finely crushed.
Deglaze with some cognac, reduce a little, and the lobster stock. Reduce a little, add the lobster medallions, and infuse with some truffle juice and the crushed basil leaf. Add a drizzle of olive oil, a dash of lemon juice, and freshly ground pepper.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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