Roast Lobster with Sautéed Vegetables and Lobster Roe Sauce

Premium
Credit: Didier Loire
2
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (2 people)

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Alain Ducasse