Lobster au gratin with a mixture of vegetables

For the lobster:

• Prepare a wholesome broth with onion, carrot, celery, white wine, vermouth, water and a bundle of spices. Strain and cool it.
• Cook the lobsters in the cold broth.
• Cool the lobster and set the broth aside.

For the forcemeat:

• Soften the shallots and mushrooms in butter. Add cooked egg yolk, mustard, paprika and cream.
• Flambé the lobster meat and its chopped tommaley. Add to the forcemeat. Keep the whole claws without shell to decorate.
• Let it cook and reduce a little.

For the sauce:

• Prepare a velouté  with a roux of 60 g of flour and butter per litre of the broth that we have reserved from the cooking of the lobster.
• Add a little cream to soften the flavour.

For the garnish:

• Mini-carrots blanched and sautéed with butter.
• Crunchy broccoli. For this, scald the florets and cook au gratin in the salamandra oven.
• Black garlic clove.

For decoration:

• Dehydrated pineapple.

SET UP

• Fill half a shell of lobster with hot forcemeat and cover with the sauce. Cook au gratin in the salamandra oven.
• Sauté the mini-carrots.
• Place the mini-carrots, the crunchy broccoli and the clove of black garlic.
• Decorate the dish with the dehydrated pineapple.