Peel the carrot and onion, cut them into a fine brunoise. Remove the earthy stem from the mushrooms, also cut into brunoise. Do the same with the red pepper. Put these brunoises together, wash, drain. Sweat in olive oil in a skillet for about 12 minutes. Add the port and reduce to ice, set aside.
Peel the avocado and slice it as well as the artichoke bottoms. Book.
Slice the lobster into rounds. Book.
Finely chop the lettuce. Book.
Peel and quarter the peaches. Book.
Put lemon juice and vinegar in a bowl. Salt and pepper, emulsify with a small whisk and add the oil, then the cream, then the chopped chervil.
On each plate, divide the brunoise into small circles and arrange the hatching of lettuce around it. Arrange the sliced avocado and artichokes alternately on the brunoise, then finish with the lobster. Arrange the peach quarters all around in crowns. Spend 3 minutes in the oven on th. 4 ( 150°C ).
Serve with the sauce in a gravy boat.
Note:THIS is clean, trimmed lobster meat. To obtain it, you will need to cook at least 2.5 kg of lobster in court-bouillon.
Joëlle's point of view:A little tip to make your life easier, make the same recipe by replacing the lobster with a can of crab! …It’s also very good.
