For 2 people
One Chausey Islands lobster (about 0.6 kilos)
A few courgette flowers
A few mini courgettes
A few chanterelle mushrooms
A few almonds
50g shellfish butter
4 to 6 sprays of Blissful plant May coriander extract (Baume des Anges)
Chausey Islands lobster with courgette flower
Happy plant n°29 May coriander
A recipe of: Philippe Mille Sponsor of May coriander
Chausey Islands lobster and fleur de courgette, almonds, and chanterelle mushrooms with May coriander.
Cook the lobster in boiling water for 30 seconds, and then shell it and remove the meat. Wrap the lobster in a fleur de courgette, roast it with shellfish butter and season with Sichuan Pepper.
Fry the chanterelles in shellfish butter. When they are cooked, add the almonds then spray the coriander extract
Hollow out the mini courgettes, wash the flowers. Stuff them with the crushed lobster claws and then roast them in the oven.
Serve the stuffed flowers and courgettes with chanterelle mushrooms and sautéed almonds.