Cave Privée Rosé 1979 Veuve Clicquot - Lamb tajine and blue lobster with fine cumin semolina 40 minutes 40 minutes Serves 8 Fresh lamb roast Onion Spices Dried fruits Ginger Fresh lobster Court-bouillon Duram wheat semolina Cumin Chopped tarragon Lamb tajine and blue lobster with fine cumin semolina Prepare a lamb sauté with high-quality lamb and cook it like a tajine, with onion, spices, dried fruit, ginger, etc. Cook it on a low temperature to obtain a tender meat confit. Meanwhile, poach a fresh lobster in a court-bouillon broth, then de-shell it and cut it uniform pieces. Accompany this dish with semolina seasoned with cumin and dried fruit (raisins, apricots, dates, diced figs, etc). To plate, arrange the lamb and lobster pieces in a dish, keeping the semolina apart. Sprinkle the lamb with a little chopped tarragon and serve. Lamb Crustaceans France