Sautéed Lobster with Vegetables
- 4 lobsters, 1 pound 3 1/4 ounces (550 g) each
- 1 cup lobster butter (20 cl)
- 3/4 ounce butter (20 g)
- 3 1/2 ounces arugula (100 g)
- fleur de sel
- Espelette pepper
- extra-virgin olive oil
- 1 lemon
- 1 white onion
- 2 shallots
- 2 celery ribs
- 1/2 fennel bulb
- 5 garlic cloves
- 1 teaspoon coriander seeds
- 1 tablespoon black peppercorns
- 1 3/4 ounces mushroom trimmings (50 g)
- 2 orange rinds, dried
- 2 lemon rinds, dried
- 1 sprig thyme
- 1 bay leaf
- parsley stems
- 2 leek green leaves
- 1 cup dry white wine (20 cl)
- 1 quart light chicken stock (1 liter)
- cooking olive oil
Step 1: Lobster
Tie the lobster tails onto a barding needle to keep them straight.
Plunge the lobsters in pot of salted boiling water for 20 seconds. Drain, remove the claws, and cut away 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.
Put the heads into a press, and collect all of the juice. Reserve with the roe and creamy parts. Mix, filter through a fine-meshed chinois, and emulsify over a double-boiler to obtain a sauce the same consistency as Worcestershire sauce. Just before serving, add a few drops of lemon juice, some olive oil, a pinch of Espelette pepper, and freshly ground pepper. Season with salt as needed.
Cut the lobster tails into 5 slices.
In a sauté pan, heat the lobster butter, add the claws, and cook for 7 minutes. Add the tail slices and the butter, then season lightly with salt, and cook for 3 minutes, lightly browning. Once cooked, drain the tails and claws on a rack. Shell the claws, and lay next to the tail slices.
Step 2: Greek-Style Stock
Peel, wash and drain all of the vegetables. Cut the onion, shallots, fennel, and celery in 1/15 inch thick (2 mm) slices.
Make a bouquet garni with the leek leaves, thyme, bay leaf, and parsley stems.
Tie the coriander seeds and peppercorns into a muslin pouch.
Peel the garlic cloves, split in two, and remove the sprout.
Wash and drain the mushroom trimmings.
Heat some olive oil in a cast iron pot. Sweat the onion, shallots, fennel, celery, garlic cloves, and mushroom trimmings without browning. Season lightly with salt, cover, and stew for 5 minutes. Add the spice pouch, the bouquet garni, and the dried citrus rinds.
Deglaze with white wine, reduce by half, and moisten with the light stock. Bring to a boil, then skim and simmer for 30 minutes on the edge of the range.
Once cooked, remove the pot from the heat and allow to settle for 10 minutes. Filter this Greek-style stock through a fine-meshed chinois, pressing down to extract all of the flavor, then transfer into a clean bowl and cool immediately.
This stock can be flavored with many different things, including tomato, paprika, curry, and saffron.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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