Lobster tartines with belly rolled up with Basque spices
- Live lobsters
2
- Country bread
4 slices
- Tomatoes
4
- Rolled belly with Basque spices
4 slices
- Purslane
100 g
- Fresh thyme
1 sprig
- Garlic cloves
3
- Olive oil
5 cl
- Classic vinaigrette
10 cl
- Passion fruit
1 juice
- Thyme/lemon
10 sprigs
- Salt, ground pepper
QS
- Preparation time:35 minutes
- Cooking time:20 minutes
- Wash the tomatoes, cut them in half lengthways
- Deseed them, place them in an ovenproof dish with a little olive oil, thyme and garlic
- Put them in a moderate oven (th. 6 or 7) for 20 minutes
- Put the lobsters in the upper part of a couscoussier, steam them for 12 minutes from the start of the steam, take them out, let them cool.
- Shell the tails, cut them into 1cm rounds, peel the claws, put them in a deep dish, drizzle them with the vinaigrette mixed with passion fruit juice. Book.
- Brown the belly slices in a non-stick pan
- Toast the slices of bread in the oven after having sprinkled them with a light drizzle of olive oil
- Crush the sundried tomatoes on the slices of toast, spread the lobster meat on top
- Arrange the purslane salad and the golden belly
- Sprinkle with sprigs of thyme/lemon.
