Pour the cream into a saucepan, bring gently to the boil and let it simmer to 2 dl.
Cut the carrot, the fennel and the shallots into a fine brunoise. Put them in a stew with 20 g of melted butter. Add the pressed garlic clove and the herb owl. Fry 5 minutes on a low heat. Deglaze with white wine. Reduce completely, on a fairly high heat. Add the lobster soup, the tomato concentrate, the cayenne pepper and the Armagnac. Let it simmer for 10 minutes on a low heat. Remove the herb owl, add the boiled cream and season further.
Remove all the meat from the lobster and cut it into pieces. Cut the large fish fillets into pieces (also remove all bones). Cut the tongue fillets lengthwise in 2 and roll them up, with the skin side inside. Fry everything on a fairly high heat until golden brown, in a large frying pan with 20 g of melted butter. Do this in several times and add butter if necessary. Season with salt and pepper. Arrange them on the oven plate covered with baking paper and keep them aside.
Preheat the oven to 200 ° C. Cut the vegetables and the potatoes into 5 mm thick slices and cut a piece of the spring onions. Divide them into 6 small pans, brush them with oil, season with salt and pepper. Grill them in the oven for 30 minutes.
Finely grate the sixths of the lemon and squeeze the juice (8 cl). Season with salt and pepper, add the oil, the pressed garlic clove and the chopped parsley. Mix well.
Grill the almond flakes slightly in a frying pan, without adding fat. Mix the sour cream, the herbs, salt and pepper with a hand blender.
Heat the vegetables and the fish in the oven for 5 minutes just before serving (preheated at 195 ° C). Divide the fish over the pans, add the pieces of lobster and pour with the hot lobster sauce. Finish with the gray shrimp, the herb cream and the almonds. Sprinkle the vegetables with dressing and serve.
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