Roast the lobster in the butter in a sauté pan with the garlic and thyme for about 3 minutes. Season.
COLOURED CAULIFLOWERS :
Cut small pieces and slices from the different coloured cauliflowers. Blanch them quickly, cool and then drain.
Brown them lightly in a frying pan with the lobster.
Season with salt and pepper.
LOBSTER COULIS :
Reduce the lobster bisque and add the cream and orange juice, remove from the heat and allow the cardamom
seeds to infuse.
Then pass the sauce through a fine sieve and set aside.
FINISHING AND DRESSING :
Cut the lobster into thick slices and arrange them on a plate.
Arrange the slices of coloured caulifl ower between each slice of lobster and sprinkle with coriander.
Arrange the remaining small pieces of coloured cauliflower and the zest of the orange over the claw.
Add the lobster coulis to complete the garnish.
Michel Roth is one of the most accomplished chefs in the world, having been awarded some of the most prestigious titles in French gastronomy: in 1985 he won the Pierre Taittinger International Culinary Prize, before receiving the Bocuse d’Or and Meilleur Ouvrier de France titles in 1991. Michel Roth represents the epitome of haute cuisine and excellence.
Originally from the Grand Est, a region of France which he holds particularly dear, Roth shares strong values with DE BUYER.