Lobster with baby garden vegetables
A recipe that showcases local flavours.
For two people:
1 litre fish stock
1 measure cognac
1 onion, 1 tomato, 1 bouquet garni, 1 clove of garlic
Poach the lobster in a pot of boiling water for 10 minutes. Leave to cool then strip the flesh from the underside of the lobster. Bake it in the oven for 10 minutes, then add it to the previously prepared vegetable mirepoix. Add the bouquet garni and garlic clove
and return to the oven for 30 minutes. Transfer to a saucepan and mix with the fish stock. Add salt, pepper, and sweet paprika, then leave to boil for 30 minutes, adding the cognac and a teaspoon of cornflour to bring it all together.
Arrange the lobster on a plate. Garnish with a few medallions and a little sauce. Enjoy by the sea.