1 In a large pot pour 6 liters (6.25 qt) 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.
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