- Ingredients (for 2 people):
One Chausey Islands lobster (about 0.6 kilos)
A few courgette flowers
A few mini courgettes
A few chanterelle mushrooms
A few almonds
50g shellfish butter
Sichuan pepper
4 to 6 sprays of Blissful plant May coriander extract
A few courgette flowers
A few mini courgettes
A few chanterelle mushrooms
A few almonds
50g shellfish butter
Sichuan pepper
4 to 6 sprays of Blissful plant May coriander extract
- Preparation
- Chausey Islands lobster and fleur de courgette, almonds, and chanterelle mushrooms with May coriander.
- Cook the lobster in boiling water for 30 seconds, and then shell it and remove the meat. Wrap the lobster in a fleur de courgette, roast it with shellfish butter and season with Sichuan Pepper.
- Fry the chanterelles in shellfish butter. When they are cooked, add the almonds then spray the coriander extract
- Cook the lobster in boiling water for 30 seconds, and then shell it and remove the meat. Wrap the lobster in a fleur de courgette, roast it with shellfish butter and season with Sichuan Pepper.
- Fry the chanterelles in shellfish butter. When they are cooked, add the almonds then spray the coriander extract
- Hollow out the mini courgettes, wash the flowers. Stuff them with the crushed lobster claws and then roast them in the oven.
- Serve the stuffed flowers and courgettes with chanterelle mushrooms and sautéed almonds