Lunch: Poached Lobster with Vegetable Macedonia Reviews
Recipe by Alain Ducasse, Paule Neyrat, and Christophe Saintagne Alain Ducasse— The lobster must of course be alive, its claws firmly closed with elastic bands. After plunging it in boiling water, keep the lid on the cooking pot to avoid splashes.Paule Ne
Ingredients
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
