Roasted Royal Spiny Lobster in Pepper Sauce

Credit: Didier Loire
1
Ingredients (4 people)

Instructions

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.

To finish, reduced the sauce slightly, and emulsify with the rest of the butter. Sieve the sauce and and add the scallion julienne, the chopped tomato, the diced marrow, and the ham brunoise.

Step 3: Spring Vegetables

Cut the carrots into 2 inch (5 cm) long pieces, peel evenly, and wash in cold water.

Peel the turnips evenly, so that they have a perfect round shape, and wash them in cold water.

Remove the leaves from the artichokes. Keep 1/2 inch (1.5 cm) of the stem, and peel evenly so as to produce a perfect round shape. Remove the top of the leaves, leaving only 1/5 inch (5 mm) on the heart. Cut the hearts in two, remove the choke, and wash the hearts in cold water.

Remove the leaflets from the asparagus, and cut 1 1/2 inches (4 cm) from the tips on the bias. Wash in a basin of cold water.

Remove the outer layer of skin from the scallions, keeping only the tender center. Wash in a basin of cold water.

Remove the blossoms from the zucchini, and set aside with the herbs and lettuce.

Peel, quarter, and seed the tomatoes.

Remove any grit from the stems of the chanterelle mushrooms, and remove the ends of the stems. Wash the mushrooms in a basin of water, and place on a draining rack.

Remove the leaves from the herbs and lettuce and wash. Dry with a clean cloth.

Use a mandoline to slice the vegetables into fine shavings, leaving nothing but the hearts.

Add a drizzle of olive oil to a hot sauté pan. Quickly sear the tomato quarters and the wedges of oven-dried tomato, followed by the vegetable shavings. Put the mixture in a bowl, and season with the fleur de sel, freshly ground pepper, truffle juice, and a dash of lemon juice and olive oil. Use 3 teaspoons (1.5 cl) of olive oil to season the herbs and lettuce.

Step 4: Plating

Place a bouquet of vegetables on the edge of large plates.

Drizzle with a little sauce, and place the lobster claws on top of the vegetables. Add the lobster tails to the plates, and serve the rest of the sauce in a sauceboat.

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