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Ingredients:

• 1 Lobster, boiled
• 240 g Veal Cutlet

Lobster sauce:

• QS Olive oil, salt, pepper,
• 200 g Lobster heads
• 400 g Currycombs
• 1 Onion
• 100 g Carrots
• 125 g Tomato paste
  
• 40 g Cognac
• 150 g White wine
• 2.5 liters Fish juice
• 200 g Beans (ingots)
• QS Olive oil, salt, pepper, leek salt, balsamic vinegar
• 25 g Buckwheat flour
• 12 g T45 flour
• 2 g Sugar semolina
• 30 g Milk, half creamed
• 5 g Fine salt
• 1 Egg
• 20 g Oil of peanut
• 20 g Whisky
• 20 g Water
• 500 g Leeks, shredded
• 50 g Butter
• 500 g Poultry bouillon
• 1 Leek

Marinade:

• 270 g Diced shallots
• 140 g Green lemons
• 170 g Water
• 90 g Olive oil
• 100 g Green pepper
• 170 g Gingerbread
• 50 g Maïzena

Lobster sauce

In very hot olive oil, fry the lobster heads and the currycombs. In a rondo, brown the onion and the carrots, then add the tomato paste and the lobster, cook for 10 minutes. Flame the Cognac, add the white wine, reduce heat and simmer for about 1-1/2 hours. Strain and set aside.

Preparation

In a pan, place the beans. Add 250 g of lobster sauce, cook on low heat for about 2 hours, season and set aside.

Leek pastry

Mix flour, sugar semolina, milk, salt, beaten egg, peanut oil, whisky and water, set aside. Place the shredded leeks in butter, add the poultry bouillon and cook at low heat. Set aside. Mix 1/2 part flour mizture to 1 part of leek mash. Use a spatula to spread the mixture on a cookie sheet, then bake in an oven at 300 degrees.

Craqueline of leek

Cut the leek in sections of 10 cm of length, cut them in two, wash them, blanche them. Cool and dry the leeks and spread them on a sheet of paper. Smear them with very little olive oil and dry for about three hours.

Gingerbread "puck"

Mix all the marinade ingredients and let the marinade sit in a refrigerator for 24 hours. Cut the gingerbread into 4-inch circles, soak the circles in the marinade, place them in the maïzena, and fry them.

Cut the lobster tail and claws into pieces. Fry the lobster and veal in olive oil, season and set aside.

Finish and presentation

In the center of a plate, place a gingerbread "puck," surround with beans, cover with a piece of veal and of lobster. Pour in some of the juice from cooking the meat as well as some of the lobster sauce; add some drops of balsamic vinegar. Garnish with the tile and craqueline of leek and Parmesan..

Wine recommendation

Meursault Village 1996 - P. Morey. A mineral nose with a woody structure. Very beautiful general balance.