Lardo-poached Maine lobster with fennel puree, caramelized fennel, and sauce Américaine "au poivre vert" from Gabriel Kreuther: The Spirit of Alsace, A Cookbook (page 276) by Gabriel Kreuther and Michael Ruhlman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Sichuan peppercorns or Tellicherry peppercorns for long peppercorns. You may use the Lobster stock recipe on p. 256.

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