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ROASTED LOBSTER WITH GARLIC AND FRESH HERBS

Lobster

Remove head and cut into 2, boil well in water with white vinegar. Clean the head, trim and fry for decoration.

Remove the body of the lobster (remember to remove the gut). Cut the lobster into large cubes and fry in garlic butter. At the end of cooking, deglaze with lemon juice and add the herb mixture. Top with fresh herb mixture.


Garlic butter

Creamed butter 100gr

Garlic puree 10gr

Viking salt 2gr

Espelette pepper 1 gr


To be added at the last minute

20gr Fresh lemon

10gr Chopped chives

10gr Parsley, chopped

10gr Tarragon, chopped

10gr Chervil, chopped


Decoration

Half a grilled lemon + 1 slice to put under the lobster so that it doesn't move

Tomato bunch confit, rosemary sprig

A few drops of meat juice before serving

Lobster head

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