Difficulty:[usr 1]
Put the coarse sea salt and the Sichuan pepper in a mortar, crush well together. Book.
Reheat the lobster bisque over low heat. Shell the previously thawed lobsters, keeping the claws whole. Cut the tails in half lengthwise. Saute them for 2 minutes with the butter, add sea salt and Sichuan pepper.
When the bisque is hot, add the crème fraîche, adjust the seasoning if necessary and cook over low heat for 5 more minutes.
Ladle the bisque into individual bowls with a half-tail and claw this lobster. Decorate with chervil fluff.
Serve immediately.
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