Sliced Lobster with Candied Citrus

Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.


Step 1: Lobsters

Cook the lobsters in salted water flavored with 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 cartilage.

Step 2: Lobster Ragout

Cut the lobster tails in 5 medallions, remove the internal membrane, and devein.

Put a dab of lobster butter in a pan and, once hot, sauté the lobster medallions on the shell side. Set aside on a rack, deglaze with some cognac, reduce a little and add the lobster stock.

Reduce the resulting sauce a bit, then emulsify with a dab of butter and some olive oil. Return the medallions to the pan, season with freshly ground pepper, and add the chopped basil.

Cook the roe over a double-boiler. Once set, cool and chop finely with a knife.

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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Alain Ducasse