Sliced Lobster with Truffle-Tomato Mac and Cheese
- 4 1-pound female lobsters, (450-500 g each)
- black peppercorns
- dried fennel
- 1 3/4 ounces lobster butter (50 g)
- 4 teaspoons cognac (2 cl)
- 1 cup lobster stock (20 cl)
- 4 teaspoons truffle juice (2 cl)
- 1 basil leaf
- 4 teaspoons olive oil (2 cl)
- 1 lemon
- 1 1/2 ounces black truffles, cut into slices (40 g)
- 10 tablespoons tomato juice (15 cl)
- 30 confit tomatoes
- 1 ounce minced truffle (30 g)
- 2 teaspoons truffle juice (1 cl)
- 3 tablespoons extra-virgin olive oil (5 cl)
- 12 green basil tips, for garnish
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. Reserve the roe and the liver.
Remove the vein and cut the lobster tails in 5 medallions each.
In a hot pan, sauté the medallions in lobster butter shell side down, then remove. Add the coarsely chopped roe taken from the lobsters to the pan and mash with a fork until relatively smooth.
Deglaze with a dash of cognac and reduce a little. Add the lobster stock and reduce a little, then add the truffle return the lobster medallions to the pan. Infuse for a short while with some truffle juice and the basil leaf, mashed at the last minute. Add a little olive oil, a dash of lemon juice and the chopped liver, then lightly emulsify with a whisk and season with freshly ground pepper.
Add the tomato juice, chopped truffle, chopped sun-dried tomatoes, truffle juice and olive oil to the lobster sauce. Season to taste.
Step 2: Mac and Cheese
Cook the macaroni in chicken broth for 12 minutes. Once cooked, plate the macaroni on heat-safe plates.
Fold the whipped cream into the cream sauce, then top the macaroni with the sauce and and sprinkle with Swiss gruyère and parmesan.
Top with some of the lobster sauce and caramelize the macaroni under the broiler.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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