Sliced Lobster with Candied Citrus

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Credit: Didier Loire
3
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Instructions

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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