Recipe: Lobster with Orange Flavor

The day before:
1/ Cook the lobsters in boiling water with a little coarse salt, 3 lemons and 3 squeezed oranges. Infuse the cinnamon sticks in 150 g (5.25 oz) of olive oil.
The next day:
1/ Squeeze the juice from 6 oranges, strain through a sieve, put on low heat and let reduce to 3/4
2/ Peel the vegetables then cut the zucchini and turnip into 3 sections then cut them into 4 and cut them into batons. Cook the pieces of turnip in boiling salted water 3-4 min (crispy vegetables) and plunge them into ice water to stop cooking then reserve on paper towels, repeat the operation for the carrots 5 to 10 min, the zucchini 2 to 3 min finally the corn (in saffron boiling water) 10 to 12 min (do not plunge it in ice water).
Meanwhile the reduced orange juice cooks gently
3/ Shell the lobsters by cutting the tails in half, gently remove the meat from the claws and other small pieces (save the cleaned heads for presentation).
4/ Put all the vegetables back in boiling water, heat a little olive oil in a sauté pan, melt 20 g (0.7 oz) of butter in a saucepan, sauté (on low heat) the lobster (the tails meat side) in 40g (1.4 oz) of butter, then the remaining small pieces the whole thing about 4 min.
5/ Remove the vegetables from the water, plunge them into the melted butter pan, salt and pepper (on low heat) put the spinach in the sauté pan which contains the olive oil cook stirring (gently) 2 min, add 10 g (0.4 oz) of butter to the orange sauce, salt and pepper.
6/ Plating the dish:
Put a bed of spinach in the center of the plate, place the lobster head, arrange the tails as well as the claw meat then the small pieces, harmoniously add the vegetables, drizzle with the orange sauce then drizzle the lobster pieces with cinnamon oil
BON APPÉTIT!