First, boil 3 liters of salted water with coarse salt. Add the spaghetti, cook "al dente" for about 10 minutes, drain, cool, mix with 1 tablespoon of olive oil, pepper, set aside.
Peel the carrot and onion, cut them into a brunoise, remove the earthy stalk from the mushrooms, cut them in the same way as well as the red pepper, wash and drain these three elements and leave to simmer gently, for about 12 minutes in the remaining two spoons of olive oil .
Add the port and allow to evaporate completely; Reserve. Peel the avocado, slice it and the artichoke bottoms. set aside.
Cut the tail of the lobster into rings.
Break the claws and recover the flesh. Cut the peaches into quarters without peeling them. Set aside.
Put lemon juice and vinegar in a bowl. Salt and pepper. Emulsify with a small whisk and add the oil, then distribute the brunoise in small circles. arrange the spaghetti in a ring on each plate.
Alternate the sliced avocado and artichokes on the brunoise.
Finish with the lobster, the peach quarters arranged all around.
Serve with the sauce in a gravy boat.
Recipe from the Book of Dough by Hubert
