Potato Fricassee with Lobster and Bisque Foam

Peel the potatoes and cut into round slices of 5 millimeters. Place in a saucepan with cold salted water, bring to a boil and make 5 min.

To make fresh lobster the German way: put the lobster with the head in boiling hot water at the beginning.

Then, after about a minute, take the dead lobster out of the pot again and divide it into head, claws and body, so that the body can be done for about 4 minutes, while the claws, which take longer, can be done for 2 minutes longer. After that, break open the lobster shell and fish out the meat carefully. set aside.

Make bisque from lobster: Now coarsely chop the shells or lobster carapace and head and fry heavily in hot olive oil, giving it a nice color. Add the carrots and onions after about 5 min, the clove of garlic, the thyme, the bay spice and the tomato puree. Pour the cognac and flambé, then pour the white wine and half fill with water. Cook on low heat for about 20 minutes. Pass everything through a sieve, collect the gravy and boil it in another saucepan together with the whipped cream to half. Whip it up with a mixer.

To decorate the plate: arrange the potato slices diagonally on top of each other in a circle. Cut the lobster tail either whole or in slices and spread evenly over the potatoes. Place the bisque foam lightly and attractively over the lobster.

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