Roast lobster with sautéed vegetables in a lobster roe sauce (Homard Breton rôti au corail, légumes verts vivement sautés, jus de la presse) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 452) by Alain Ducasse

  • bouquet garni
  • carrots
  • Show all ingredients...
  • Serves : 2

  • EYB Comments

    See page 1040 for shellfish butter recipe. See page 1043 for lobster fumet recipe. See page 1042 for light chicken stock recipe.

Where’s the full recipe - why can I only see the ingredients?

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

    See page 1040 for shellfish butter recipe. See page 1043 for lobster fumet recipe. See page 1042 for light chicken stock recipe.

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