Roasted Spiny Lobster with Porcini Mushrooms

Credit: Didier Loire
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Ingredients (4 people)

Porcini Mushroom and Seafood Stock

  • 1 chicken leg
  • 1 lobster (seconds)
  • 1 3/4 ounces duck fat (50 g)
  • 4 shallots, sliced
  • 6 cloves unpeeled garlic
  • 2 1/2 ounces butter (70 g)
  • 7 ounces porcini mushroom cap trimmings (200 g)
  • 7 ounces porcini mushroom stems (200 g)
  • 2 cups chicken stock (50 cl)
  • 2 thin slices dried porcini mushroom

Mushroom Condiment



Step 1: Lobster

Plunge the rock lobsters into a court bouillon seasoned with black pepper and dried fennel for three minutes, then split them in two lengthwise. 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, brush on some porcini mushroom and seafood stock (prepared below), season once again with fleur de sel, and add some freshly ground pepper.

Step 2: Porcini Mushroom and Seafood Stock

Cut the chicken legs and lobster into large pieces. Put a spoonful of duck fat in a cast iron pot, and sear the chicken leg and the lobster. Once the chicken and lobster are golden brown, add 1 3/4 ounces (50 g) of butter to the pot and sweat the sliced shallots, the unpeeled garlic clove, and the porcini mushroom cap trimmings. Stew without browning too much.

Sauté the porcini mushroom stems in a little duck fat in a cast iron frying pan. Drain and add to the cast iron pot, and deglaze with some white wine. Cover the ingredients with the chicken stock, and reduce to a glaze. Add some more chicken stock, and continue cooking until the porcini mushrooms are stewed. At the end of cooking, add the slices of dried porcini mushroom, and infuse. Sieve, then filter through a fine meshed chinois.

Reduce the stock slightly, add a dab of butter, and season as needed.

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

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