Creation by Leonard Elenbaas, Pure Passie restaurant, ’s-Gravenzande, the Netherlands.
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- Set the temperature of the barbecue to 200°C.
- Rinse the lobster and cut it in half lengthwise.
- Grill the claws for 5 minutes.
- Add the halved lobster and grill twice for 2 minutes on the meat side.
- Set aside on the carpace (shell side) for 4 minutes to allow the heat to permeate throughout the lobster without it drying out.
- Season the lobster meat with salt and pepper.
- In combination with fennel cooked according to the vacuum sealer method.
- With lemon mayonnaise.
- With grilled leek.
- In a composition with tarragon cream.