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Breton lobster with Pistachio oilIngredients for 8 people: Breton (female lobsters) 400 g 6, broth for lobsters 3 litres, purslane 60 g, peas 120 g tomatoes 6, confit of peppers 50 g, olive oil 50 g, coarse salt of Guérande, freshly ground pepper, sugar.
Pistachio mayonnaise: 1 egg yolk, 1/2 teaspoon mustard, 100 g of pistachio oil, salt, freshly ground pepper.
Sauce: 100 g pistachio mayonnaise, vinegar of pistachio 20 g, 40 g of crème fleurette, 100 g of lobsters, 50 g of pistachio oil reduction.
Preparation: Bring the broth for boiling lobster, Cook lobsters 6 minutes about; dissect the flesh, reserve.
Effeuiller and wash the purslane.
Cook the peas in l' English, Peel, book.
Candied love apples: monder, seeding tomatoes, garnish with pepper confit, then put them on a plate, brush with olive oil, season with sugar, salt and freshly ground pepper. Confit apples of love to mild (140 ° C) oven for about 1 h 30; blot, book.
Reduction of lobsters: crush the coffers of lobsters, place them in a saucepan, wet at height with cooking the lobster broth, Cook for about 30 minutes to a simmer. Let rest for 15 minutes, switch to Chinese Stamen, reduce to a syrupy consistency.
Sauce: Make pistachio mayonnaise as a classic mayonnaise, then gradually incorporate pistachio vinegar, whipping cream, and then the lobster reduction, correct the seasoning.
Finishing and presentation: coat the bottom of a plate pistachio mayonnaise. Prepare purslane rose leaves, and then sliced lobster. Have an Apple of love at the centre develop the peas around the edge. Polishing the purslane leaves, lobster and the Apple of love with Pistachio oil, sprinkle a few grains of Guérande salt and freshly ground pepper.