Tangy Lobster

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Lemon & Lime sorbet and lobster.

Ingredients

Mövenpick Lemon & Lime

For 2

1 lobster (Canadian or Breton)
80 g beans
4 shiitake mushrooms
2 scoops of Mövenpick Lemon & Lime
Chicken stock
Lemon vinaigrette
Chives
Salt, pepper 

 

 

 

Preparation

Lobster:
Cook the lobster in boiling water and refrigerate immediately.
Remove the shell and reserve the head for decoration.

Beans:
Cook the beans in boiling salted water and refrigerate immediately, then "peel" them.
Retain 5 g of the beans and reduce the rest to a purée, adding a small quantity of chicken stock.

Shiitake mushrooms:
Wash the mushrooms gently and slice them thinly.
Place in a pan and add salt and pepper.

Plating:
Arrange the bean purée in a removable ring on a plate, and add the shiitake mushrooms.
Place the slices of lobster on top then remove the ring.
Add a scoop of Lemon & Lime sorbet and decorate with a lobster claw.
Mix the remaining beans and the chopped chives with the lemon vinaigrette.
Decorate the plate with this mixture and serve.