Recipes
R de Rieussec
And Lobster fondant with citrus flavours
Ingredients
- 2 female lobsters (with coral)
- 2 oranges
- 2 grapefruit
- 2 lemons
- ½ mango
- 1 piece of dried fennel
- 1 carrot
- Green part of one leek
- ½ onion
- 1 small shallot
- 1 clove of garlic
- 1 sprig of basil
- ½ fennel bulb
- 40 g sugar
- 800 ml chicken broth
- 1 star anise
- 1 teaspoon tomato concentrate
- 60 ml cognac
- Dash of olive oil
- Coarse salt
- Crushed peppercorns
- Salt and pepper
For 4 persons Preparation time: 2h
- Peel and wash all the vegetables.
- Shell the lobsters; separate the bodies, claws and tails, save the coral.
- Make a court bouillon with water, coarse salt, peppercorns, the dried fennel and a slice of lemon. Bring to the boil.
- Poach the claws in the court bouillon for six minutes and the tails for three minutes. Put to one side.
- Colour the lobster carcasses in a pan with the olive oil.
- Add the vegetables (carrot, onion, fennel, shallot, garlic, green part of leek), sweat everything together, add the tomato concentrate and deglaze with the cognac. Reduce and add the warm chicken stock.
- Leave to simmer very gently for thirty minutes.
- Remove from the heat and add the basil and star anise to infuse until it is cool.
- Remove the zest from one orange, one lemon and one grapefruit. Cut the zest into very thin strips (julienne) and double blanch.
- Peel the fruit down to the flesh (removing all the pith) and cut out the segments of flesh; dice the mango.
- Candy the strips of zest in the citrus juice and the sugar.
- Lightly cook the citrus segments and the mango in a little olive oil, add some of the candied zest with the syrup and a pinch of crushed pepper.
- Reduce the lobster broth down to a glaze and thoroughly coat the shelled claws and sliced tails.
- Cook the lobster coral in a bain marie and then chop it up.
- Arrange the marmalade and the lobster and sprinkle with the chopped coral.
