Cook the lobster in court-bouillon. Leave to cool, peel, collect the flesh and cut them. Freeze the lobster heads and trimmings, they will be used another time for an American sauce.
Cut the scallops with a thin, sharp knife.
Open the belons leaving them in their shells.
Julienne the carrot and green leek, wash and cook in salted boiling water for 8 minutes. Refresh, drain and set aside.
Prepare the vinaigrette by putting in order in a salad bowl:the mustard, the pepper, the salt, the lemon juice, the vinegars; finish by whisking and adding the oils. then the chopped tarragon.
Presentation:on a large plate, arrange the broccoli flowers in the centre. Around one half of the plate, put the julienne of carrots, and on the other half the julienne of green leek. Place the three belons, alternating them with the scallops and the lobster rings. Garnish with sprigs of chervil.
Put a little vinaigrette on each element, serve the rest of the sauce in a sauce boat.
Joëlle's point of view:fairly tedious recipe, reserved for "big days", but in summer it can be served as a main course by slightly increasing the quantities.
Recommended wine:Hermitage white.
