Preparation time: 1 hour
Cooking time: 15 minutes
Ingredients (serves 4)
- 2 lobsters weighing approx. 600g
- 2 carrots
- 150g green beans
- 150g peas
- 100g broad beans
- ½ cauliflower
- 1 head of broccoli
- 8 green mini asparagus
- 1 shallot
- olive oil
- Salt and pepper
- Dill, chervil and chives
For the stock:
- Salt and pepper
- Spices (curry and/or mix spices : ground pepper, star anise, cinnamon, clove and fennel seeds)
- Thyme, garlic, fennel seeds
Make a stock using the water, salt, pepper, spices, thyme, garlic and fennel seeds. Season well, bring to the boil and add the lobsters. Cook for 15 minutes from when the water comes back to the boil.
Set aside on a tray in a cool place.
Peel and cut the vegetables, cutting the carrots into batons and florettes for the cauliflower and broccoli.
Add to a pan of salted boiling water for 5 to 10 minutes according to the vegetables. The vegetables should be bright and crunchy. When ready, drain and plunge in frozen water to retain the vibrant colours.
Make a vinaigrette using balsamic vinegar, olive oil, salt and freshly ground pepper.
Preparing the lobster
Crack the shells with a hammer or lobster crackers of the lobster, scoop out the flesh and cut into rounds.
Finely chop the shallot and chives.
Place the vegetables dressed with the vinaigrette and the chopped shallot into a shallow dish, add the lobster rounds on top and the claw, and decorate with several sprigs of dill, chervil and chopped chives.
Food and wine pairing
Serving the Dourthe No. 1 Sauvignon Blanc Bordeaux dry white will make a perfect match. Its fresh, tropical citrus fruit notes harmonise well with the lobster’s delicate notes and the crunchiness of the vegetables.
Top Tips from the Chef
It can be quite tricky to cut the lobsters, so here’s a few helpful hints on how it’s done:
- Cut the head in two and remove the flesh.
- Cut the claws and tail using chicken scissors
- Position the claws and tail alongside the lobster to make it look like a whole lobster
To give a shiny effect, brush on a little olive oil to shine up the lobster claws.