Recipe: Homard de casier à la Rochelaise

1 In a large pot pour 6.25 qt (6 liters) of water and all the broth ingredients, season with salt and Espelette pepper. When boiling, plunge the lobster in, after the water returns to boil count 1 minute then remove it to a basin of ice water to stop the cooking.

2 In this same broth pour your potatoes for about twenty minutes of cooking.

3 Cut the lobster in half by removing the small sand pocket located at the top of the head, crack the claws with a hammer.

4 Rinse your sea beans, mix them with a little wasabi and set aside.

5 Turn on your plancha on setting 2, pour a large splash of olive oil. When it is very hot, place your lobster halves skin side down just to mark them 5 to 6 minutes then on the shells 7 to 8 minutes.

6 Meanwhile, drain your potatoes, cut them in half lengthwise then place them skin side down near the lobster, let them brown then turn them over and add a little fleur de sel.

7 Everything is ready for this royal feast. On the side of the plancha place your sea beans and stir quickly just to heat them. Using a grater, remove some combava zest over the lobsters.