1- In a large pot pour 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.
8- Serve your lobsters on 2 large hot plates with a nice knob of half-salted butter on each potato that will melt slowly from the heat.
When you have finished eating this lobster, be sure not to throw away your shells, crush them and make a soup starter by adding tomatoes then moistening with your strained broth.
For years and years for my customers I tried to prepare dishes that were either new or different, yet now tasting with delight such a recipe I wonder if it is not in simplicity that one should direct oneself more
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