Sliced Lobster with Candied Citrus
- 4 female lobsters, 3/4 - 1 pound (450 to 500 g) each
- black peppercorns
- dried fennel
Lemon-Lobster Essential Oil
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
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