Cook the lobsters in a good court-bouillon, shell, recovering the heads and possibly the coral as well as the flesh of the legs. Keep warm.
Cook the steaks according to taste but preferably blue (black and blue as the Americans say). keep warm.
Prepare the sauce:reduce the vermouth in an almost dry sauté pan, add the lobster coulis and the coral, cream, reduce until the consistency is good, season. Keep warm.
Prepare the chayote brunoise:cut chayote and carrot into brunoise, boil, keep crunchy, sweat in foamy butter, season. Keep warm.
Dressing:on 4 hot square plates, dress the chayote brunoise diagonally, in an angle put a spoonful of sauce with the meat of the recovered lobster legs on top, then the meat next to it, on the other part the lobster tail with his head.
Sprinkle the chives over the chayote brunoise. Accompany on the side with fleur de sel and ground pepper.
Come on:we send…
Americans grill lobster on the barbecue as well as the meat, it's much better, you can also cook lobster and steak a la plancha.
In the photo, you can also see a small risotto under the flesh of the legs, and as a garnish a mashed chayotes.
