Sautéed Lobster with Vegetables

Credit: Didier Loire
Ingredients (4 people)

Greek-Style Stock



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.

Step 3: Vegetables

All the vegetables must be washed, drained and handled with care.

Peel the carrots and turnips leaving 1/5 inch (5 mm) of the tops.

Cut off the fennel tops and remove the outer skin.

Cut off the roots and tips of the leaves of the scallions.

Cut off the roots and tops from the radishes, the carrots, and the turnips.

Remove the dry, hard leaves of the artichokes. Cut the stems 1 1/4 inches (3 cm) from the bottom, and remove the hard parts of the leaves. Peel the remaining stem like an asparagus. Remove the choke, and put the artichokes one by one in a bowl full of cold water with ascorbic acid (1/4 teaspoon (1 g) per liter).

Scrape the dirty part of the chanterelle stems, then wash the mushrooms in several cold water baths without soaking them. Drain on a slotted rack, and pat dry in a cloth.

Heat some olive oil in a sauté pan. Add the vegetables. Season with salt and sweat without browning for 2 minutes, then cover with the Greek-style stock.

Simmer on the edge of the range. Make sure the cooking juice does not boil, which would reduce the flavors too much.

Check the doneness of the vegetables with the tip of a knife. Once ready, set aside carefully and let cool in their cooking juices.

Cook the radishes in the same way in another pan. They must be kept separate from all other vegetables until placed on the serving plates, as their color runs and could stain anything they touch.

Step 4: Plating

Heat the vegetables and radishes in their cooking juices. Once warm, drain and spoon out onto the plates. Discard the radish cooking juices.

Reduce the remaining cooking juices a bit, and emulsify with olive oil and a dab of butter. Add a few drops of lemon juice, season as needed, and lightly coat the vegetables with these juices.

Lay a lobster on each plate, and add a few arugula leaves.

Drizzle with some extra-virgin olive oil, and season the lobster with fleur de sel and freshly ground pepper.

Pour the remaining sauce into a sauceboat and serve immediately.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits