Salad of Breton Lobster with Artichoke Hearts and Ca …

Lobster oil made from the lobster carcasses, roasted with saffron, lime zest, oranges, leek, carrot, fennel and garlic, 10 centiliters of olive oil, 10 centiliters of peanut oil and balsamic vinegar vinegar -> infuse for 1 hour, strain and cool Preparation: make lobster in strongly spiced water with pepper, cumin, root vegetables and bay leaf. Break out and as indicated above, make the lobster oil from the carcasses.

Make a leaf salad with pine nuts, mushrooms, avocado, melon and tomatoes, seasoned with pepper, lime juice, salt and olive oil.

Warm the artichoke bottoms and the sliced potatoes, place the artichoke bottoms in the center of the plate and the potatoes in a rosette around the artichoke hearts.

Fill the leaf lettuce into the artichoke hearts, place half a lobster tail cut in half lengthwise and 1 lobster claw lukewarm on top.

Drizzle the potatoes with lobster oil and balsamic vinegar, garnish with hazelnuts, herbs, asparagus spears and orange zest Wine Recommendation:

Full-bodied and smooth when ripe : O title : leaf salad of Breton lobster with artichoke hearts and : > potatoes.

Our tip: it is best to use fresh herbs for a particularly good aroma!

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