Roasted Royal Spiny Lobster in Pepper Sauce

Credit: Didier Loire
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Ingredients (4 people)


Step 1: Lobster

Plunge the lobsters into a simmering court-bouillon, seasoned with black pepper and dried fennel, for three minutes.

Split in two lengthwise, and remove the upper part of the head and the claws.

Moisten the lobsters with shellfish butter, season with fleur de sel, and roast for about 6 minutes. Separate the tail from the body, and season with salt and pepper.

Step 2: Surf and Turf Sauce

Cut the chicken legs and the lobster into large pieces.

Pour some oil into a cast iron pot, and add the chicken legs. When they have browned, add the lobster and a dab of butter, and brown. Add the sliced shallots and the minced fennel. Sweat without browning. Add the tomatoes and the tomato paste, and stew.

Add the coarsely ground pepper and the sherry vinegar, and reduce to a glaze, then add the cognac and red wine. Moisten with the veal stock and the red wine reduction, then add the dried fennel.

Cook over a very low heat, and skim to clarify the sauce. When cooked, check the texture and season as needed. Add the parsley and basil, and infuse for 10 minutes.

Drain in a colander, and filter through a fine-meshed chinois.

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

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