Sautéed Brittany Lobster in Tomato, Garlic, and Ginger Sauce
- 4 lobsters, 1 1/2 pounds (700 g) each
- fleur de sel
- Espelette pepper
- 3 ounces chopped tomatoes (80 g)
- 2 1/2 ounces shallots (70 g)
- 1 3/4 ounces yellow onions (50 g)
- 2 1/2 ounces carrots (70 g)
- 1 1/2 ounces celery (40 g)
- 2 unpeeled garlic cloves
- parsley stems
- 1 sprig basil
- 1/2 bay leaf
- 1 teaspoon tomato paste
- 3 1/3 tablespoons cognac (5 cl)
- 1 1/4 cups dry white wine (30 cl)
- 1 cup lobster stock (20 cl)
- 1/2 cup chicken consommé (10 cl)
- 1/2 cup veal glaze (veal stock reduced to a glaze) (10 cl)
- fleur de sel
- 1 sprig thyme
Step 1: Lobster
Heat 4 quarts (4 liters) of cold water in a tall pot. Add two handfuls of coarse gray sea salt, the fennel sprigs, peppercorns, white vinegar, and the halved and squeezed lemons. Bring to a boil and simmer for 20 minutes.
Tie the lobster tails on to a barding needle to keep them straight. Plunge the lobsters in the boiling liquid for 20 seconds. Drain, remove the claws, and remove the heads, just above the tails. Reserve the juice, the roe, and the creamy parts. Split the lobster heads in two lengthwise, and remove the sand sac.
Crush the lobster heads and legs for the sauce.
Split the claws to ease the meat out once cooked.
Warm the lobster butter in a sauté pan big enough to accommodate all of the lobsters without overlapping.
Season the different parts of the lobster with fleur de sel, and sauté until the shell turns red.
Flip, add 3/4 ounce (20 g) of butter, and baste continuously. Allow 3 minutes’ cooking time for the tails and 9 for the claws.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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