Sautéed and Sliced Lobster with Asparagus and Morels

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Credit: Didier Loire
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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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