Make the lobster in a saucepan with plenty of boiling hot water for five min, reduce the temperature and pull for another ten min.
Remove the lobster, rinse briefly in cold water. Break out the claws, joints and tail. Remove the intestines from the lobster tail. Peel the shallots, cut them into cubes and sweat them with a little bit of butter. Clean the cauliflower, chop it coarsely, rinse it and add it to the shallots form. Add the whipping cream, season with salt and cayenne and cook the cauliflower until soft. Remove the cauliflower from the whipping cream and boil the whipping cream again. Finely blend the reduced whipping cream with the cauliflower in a hand mixer and place in a large enough bowl.
Soak the gelatin in cold water, squeeze out and stir into the cauliflower puree while it is still warm. Cut down four nice medallions from the lobster tail and set aside with the claws. Chop the joints and the remaining tail meat and add to the cauliflower puree form. Finally, gently fold in the whipped bean. Place the mixture in plastic rings about seven centimeters in diameter, three centimeters high, and chill in the refrigerator.
Boil the fish stock with the saffron threads, soak the gelatine sheet in cold water, squeeze it out and add it to the fish stock. Cool the jelly in the refrigerator, but it should not gel yet.
Divide the four lobster medallions evenly among the tartlets. Top with d