Lobster and sweetbreads tagine, selection of carrots, fresh peas and Kalamata olives
1 kg of veal heart sweetbreads
3 Breton lobsters
selection of carrots (mini, red, yellow etc.)
salted preserved lemons
spices (mix of chermoula and Espelette chilli pepper)
Veal heart sweetbreads: put the sweetbreads in cold stock (carrots, celery, onions, sage, coarsely ground pepper), bring to the boil and blanch. Cool in ice, peel and refrigerate for an hour, pressed under paper towel. Bring to room temperature, season with salt and the chermoula mix, and dredge in flour. Pan-fry in oil, bake in pre-heated 220°C oven for 3 minutes. Once removed from the oven, glaze with butter and set aside.
Lobster: prepare a stock. Once boiling, put in the lobsters. Bring back to the boil, cook for 1 minute, remove and put in iced water. Remove the lobster meat from the shell and fry the tails in olive oil. Season and baste with butter.
Boil the vegetables (in plenty of salted boiling water). Next, sauté in oil with the condiments (finely chopped olives, thin julienne strips of lemon peel, capers and chopped coriander) and season.
Vinaigrette with soya sauce, Xeres vinegar, balsamic vinegar and olive oil.