- 2 female lobsters, 1 pound (500 g) each
- black peppercorns
- dried fennel
- 1 tablespoon whipped cream
Lobster Ragout
Asparagus and Morels
Morel Jus
- 1 chicken leg
- 3 1/2 ounces fresh morel trimmings (100 g)
- 1 ounce butter (30 g)
- 3 1/2 ounces shallots (100 g)
- 5 cloves garlic
- 5 dried morels
- 1/2 cup white wine (10 cl)
- 1 bunch parsley stems
- 2 cups pot-au-feu stock (50 cl)
- 1 tip fresh thyme
- 1 cup chicken jus (20 cl)
- fleur de sel
- 1/2 ounce duck fat (15 g)
Mushroom Infusion
- 1/2 ounce dried porcini mushrooms (15 g)
- 1/3 ounce dried morels (10 g)
Instructions
Step 1: Lobsters
Cook the lobsters in water seasoned with salt, 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 of the cartilage. Reserve the roe and creamy parts inside the lobster for the ragout.
Step 2: Lobster Ragout
Cut each lobster tail in 5 medallions, and devein.
Sauté the medallions shell-side down in a hot pan with the lobster butter. When cooked, set aside and add the coarsely chopped roe taken from the lobsters. Mash with a fork until finely crushed.
Deglaze with a dash of cognac, and reduce a little.
Add the lobster stock and reduce a little. Return the lobster medallions to the pan, and infuse briefly with some truffle juice and the crushed basil leaf. Season with 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
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