Lobster reduction

• For the reduction, take some basic lobster fond and reduce towards 1/10 of the volume.
• Bliz in the coraille and season with salt, lemon juice and reserve in the refrigerator.

Champagne cream sauce

• For the sauce, heat the fish fumet and add the Debic Culinaire Original.
• Reduce by two thirds and finish with the champagne.

Parsley puree

• For the parsley puree, shortly blanche the parsley.
• Blender the parsley in a food processor together with the water.
• Pass through a fine sieve and blender in the xanthan gum.
• Pass through a fine sieve and reserve.

Lobster reduction

• 1000 ml fish fumet
• 200 g lobster shells
• 300 ml Chardonnay wine
• 100 ml vermouth
• 100 ml brandy (vieux)
• 70 g carrots
• 100 g celery
• 50 g shallots
• 1 lemon
• 100 g coral (lobster roe)
• Salt

Champagne cream sauce

• 200 ml Debic Culinaire Original
• 300 ml fish fumet
• 200 ml champagne

Parsley purée

• 100 g parsley
• 20 ml water
• 2 g salt
• 1 g xanthangum