Recipe: Lobster and Sole Fillet Panini

1- Cook the lobster in boiling water. Let it cool.

2- Meanwhile, roll out the pizza dough very thinly and divide it into 2 rectangles of approximately 15 cm by 10 cm.

3- Bake in the oven between 2 metal plates so it doesn't puff up.

4- Shell the lobster, (keep the head for decoration), cut the tail into 5-6 pieces. Keep warm.

5- Blanch the spinach very quickly after washing it thoroughly. Drain it and squeeze it between your hands to extract as much water as possible. Keep warm.

6- Prepare the julienne, sauté it in butter very quickly so the vegetables remain crispy. Set aside.

7- Cook the sole fillet in butter for approximately 2 minutes on each side.

8- Next prepare the lemon butter, put the white wine in a saucepan and the lemon juice.
Reduce by half.

9- Whisk in the butter cut into small cubes. Let melt on low heat and whisk to emulsify. Salt and pepper.

10- Assemble quickly so the dish is hot. A "crispy pizza crust", the julienne of vegetables, sprinkled with spinach leaves, arrange the lobster pieces and sole fillet on top, cover with the other piece of dough and drizzle with lemon butter.

11- Decorate with a few sprigs of fennel or chives. Serve very hot. This recipe was inspired by a dish I tasted during an outing. It's a delight.
Bon appétit !