Broiled lobster in a Champagne saboyan with tomatoes and truffles (Homard Breton légèrement gratiné, jus réduit, tomates et truffes en gros bâtonnets) from Grand Livre de Cuisine: Alain Ducasse's Culinary Encyclopedia (page 460) by Alain Ducasse

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

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  • Eat Your Books

    See page 1040 for shellfish butter recipe.

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