Difficulty:[usr 4 ]
Bring the lobster broth to a boil, cook the lobsters in it for about 6 minutes; peel the flesh, set aside.
Strip and wash the purslane.
Cook the peas the English way, peel them, set aside.
Candied toffee apples: Peel, deseed the tomatoes, garnish them with the candied pepper, then place them on a baking sheet, brush with olive oil, season with sugar, salt and freshly ground pepper. Confit the toffee apples in a low oven (140°C) for about 1 hour 30 minutes; mop up, reserve.
Lobster reduction: Crush the lobster chests, place them in a saucepan, moisten to the height with the lobster cooking broth, cook for about 30 minutes at a simmer. Leave to stand for 15 minutes, strain through cheesecloth, reduce to a syrupy consistency.
Sauce: Make the pistachio mayonnaise like a classic mayonnaise, then gradually incorporate the pistachio vinegar, the whipping cream, then the lobster reduction, adjust the seasoning.
Finish and presentation: Spread pistachio mayonnaise on the bottom of a plate. Arrange the purslane leaves in a rosette, then the lobster in rings. Arrange a toffee apple in the center and pipe the peas around the edge. Polish the purslane leaves, the lobster and the toffee apple with pistachio oil, sprinkle with a few grains of Guérande salt and freshly ground pepper.
Source:Recipes from Dalloyau caterer, Thuriès Magazine.
