Brittany blue lobster with cauliflower mousseline

Ingredients forBrittany blue lobster and cauliflower mousseline

For the cauliflower mousseline

• 1 kg cauliflower
• 1 onion
• coriander seeds
• 1 l almond milk
• olive oil

Lobster, 1 piece (500 g )

• Aromatic garnish (carrot, bay leaf, onion, parsley )

For the red wine-tart strawberries

• 200 g strawberries
• 30 cl red wine
• 10 cl raspberry vinegar
• 150 g muscovado sugar

For the parmesan and squash crumble

• 100 g semi-salted butter
• 100 g Parmesan cheese
• 100 g flour
• 50 g roasted pumpkin seeds

For the spider crab coral emulsion

• 100 g spider crab coral
• 1 shallot
• 10 cl soy sauce
• 1 l fish stock
• 10 g green curry powder
• 10 cl coconut milk
• Cogna c

Steps for Brittany blue lobster and cauliflower mousseline

1 - Make the cauliflower mousseline: peel the cauliflower and onion and chop coarsely. In a large saucepan, sauté the onion in the olive oil, add the cauliflower, then the milk, bring to the boil and keep on a high heat for 15 min. Blend until silky smooth.

2 - Cook the lobster: bring a large pot of water to the boil with the aromatic garnish, plunge in the lobsters head first, then cover, over medium heat, for 12 min.

3 - Prepare the strawberries: heat the red wine, vinegar, a little water and sugar in a saucepan until boiling, then plunge in the whole strawberries without the tails for 5 min, drain and reduce the rest to obtain a syrup.

4 - To make the Parmesan crumble: hand-mix the softened butter, flour, Parmesan and roasted pumpkin seeds. Bake at 180°C for 10 min.