Serves

4

Ingredients

• 4 frozen Mozambique spiny lobster “FRIP”
• 1 onion
• 1 carrot
• 2 bay leaves
• 1 cooked beetroot
• ½ mango
• 1 pear
• ¼ celeriac
• 50g organic quinoa “NATURFOODS”
• 3 mint leaves
• Fresh parsley
• 3 tbsp honey and ginger vinegar “ACETUM”
• 2 tbsp walnut oil “M de TURENNE”
• 1 tbsp fried onions “CONIMEX”
• 4 tbsp Whisky Cocktail Sauce “CALVÉ”
• 1 avocado pear
• 1 lemon, 1 orange, a little mayonnaise
• Rock salt, table salt, freshly ground pepper

Method

Defrost the spiny lobster in cold water • Prepare a ‘court-bouillon’ in large saucepan, with plenty of water, sliced carrot, the onion quartered, parsley,  rock salt and a couple of bay leaves • Bring to the boil • Plunge the spiny lobster in the saucepan • Leave to boil for 20 minutes • Allow to cool • Remove the langoustine and cut the tail into good slices • Cut the celeriac, the peeled pear, the mango and the beetroot into long thin strips • Rinse and cook the quinoa in double its volume of water with some orange zest for 30 minutes • Mix the fruit strips with the quinoa and season with honey vinegar and walnut oil, and the finely chopped mint leaves • Mix the avocado flesh with lemon and a little mayonnaise • Using a 10 to 12cm serving ring, stack the strips, the avocado and place the spiny lobster slices on top • Decorate to your taste and serve with Whisky Cocktail sauce • Accompany, for example, with an endive and walnut salad, dressed with walnut oil and honey vinegar

Tip: “The Billecart Salmon Brut Blanc de Blanc goes well with this recipe. The expression of this chardonnay par excellence, with its almond and hazelnut nose and the floral and mineral edge to its palate ideal make it ideal for the spiny lobster”