Royal Spiny Lobster in a Chardonnay Nage
- 4 Mediterranean royal spiny lobsters, 21 ounces (600 g) each
- fleur de sel
- 7 ounces carrots (200 g)
- 7 ounces yellow onions (200 g)
- 1 rib celery
- 1 sprig thyme
- 1/2 bay leaf
- parsley stems
- 1 grapefruit rind
- coarse gray sea salt
- black peppercorns
- 1 pint dry white wine (50 cl)
- 1 pint Champagne vinegar (50 cl)
- 7 ounces spring carrots (200 g)
- 7 ounces green onions (200 g)
- 1 celery rib tip
- 3 1/2 ounces unsalted, homemade butter (100 g)
- 1 pint chardonnay wine (50 cl)
- 1/2 lemon
- Espelette pepper
Step 1: Court-Bouillon
Peel and wash all the vegetables.
Cut the onions and carrots into even-sized pieces. Make a bouquet garni with the parsley stems, the sprig of thyme, the bay leaf, and the grapefruit rind.
Sweat the vegetables in a large pot without browning. Add 3 quarts (three liters) of water and the bouquet garni. Bring to a boil and season with the coarse gray sea salt. Once the vegetables are cooked, add the Champagne vinegar and the dry white wine. Place the pot on the edge of the range and gently simmer for 45 minutes. Add the peppercorns about 15 minutes before the end of cooking.
Step 2: Vegetables
Peel, wash and drain all the vegetables.
Cut the spring carrots into even, 1/15 inches (2 mm) thick slices.
Cut the green onions and the celery into slices of the same thickness as the carrots.
Strain 1 pint (50 cl) of court-bouillon through a fine-meshed chinois, and pour into a small pot.
Add the vegetables, and once they are cooked, remove the pot from heat and set aside on a corner of the range.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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