Difficulty:[usr 4 ]
Cour-bouillon the lobsters, shell and recover the flesh, tail and legs, (also recover the coral) keep warm and keep the heads,
Prepare the risotto of red rice.
Add the crème fraîche with the lobster coulis, in which you incorporate the coral, emulsify, set aside
Cut pieces in the rump steak, season with salt and pepper, cook according to customer taste, but preferably "blue", let stand warm.
Prepare the brunoises:peel the carrots and chayotes (christophine), cut into small dice, cook in salted boiling water, cool, drain, put in a sauté pan with a small nut of butter, salt and pepper, keep warm.
Drop a diagonal column of brunoise, cherfeuille, on a square plate
On the left part, place the cut and reconstituted lobster tail, on the other part lay the rump steak, on which you place the leg meat, and just -below the risotto
Heat a little lobster coulis, adjust the seasoning and pour over the meat and the lobster.
Sprinkle the ends of the plate with turmeric.
Garnish with a lobster head and a whole sprig of chives
Risotto:
Cook the pearly rice, add the chopped shallots, moisten with 20 cl of stock, let simmer, then add the rest of the stock.
Let reduce and add the fresh cream, then the grated, add the butter in pieces.
Salt and pepper
Chef Hubert's creation
