Roasted Breton lobster with crispy vegetables and a licorice sauce
- 4 lobsters from Brittany
- 4 l vegetable bouillon
- 400 g julienne vegetables (carrots, celery, leeks, beet lettuce)
- 4 filo brick pastry sheets
- 2 tbsp. sesame oil
- 80 g butter
- ½ l cream
- 1 licorice stick
Boil the live lobsters in vegetable stock for 6 minutes; cool. De-shell the lobsters, cut the tail in half; refrigerate.
Coat the empty carcasses in olive oil, add them to the cream and cook for one hour on a low heat. Grate the licorice stick, adding one teaspoon of it into the cream sauce. Mix the julienne vegetables together, season them with salt, pepper and sesame oil.
Roll the vegetables into the sheets of pastry, cut the tube into 16 pieces, cover and refrigerate. Strain the sauce, reduce it if necessary and adjust the seasoning (salt, pepper, licorice).
Drizzle the melted butter on the vegetable sections and bake in a hot oven (200°C) until browned. Sprinkle the lobster tails with the licorice fried with butter, and serve with the claws. Serve immediately.