Lobster with Cooked Vegetable Salad

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Credit: Didier Loire
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Instructions

Step 1: Lobster

Cook the lobsters in water seasoned with salt, dried fennel, and black pepper.

Allow 4 minutes’ cooking time for the tails and 6 for the claws. Shell the claws, making sure not to leave any cartilage behind. Shell the tails and set aside for 10 minutes.

Cut the lobster tails lengthwise into 8 thin slices. Coat with emulsified lobster stock (prepared below), and season with freshly ground pepper.

Step 2: Emulsified Lobster Stock

Reduce the skimmed lobster stock, emulsify with a drizzle of olive oil, and season with 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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