Half Lobster with Tea and a Lot of Love

To cook the lobsters, fill a large saucepan with a sufficient amount of water and bring it to a boil with all the vegetables. Fill a tea infuser with the chamomile and lime tea and hang it in the sparkling water. Soak the lobsters in the boiling water and bring it back to the boil. Then take the pot off the plate and let the lobster sit in the stock for at least 20 minutes.

Wash the lettuce carefully and place on a paper towel to dry. For the dressing, finely dice the shallot and sweat it in a little olive oil and sugar until it is blond. Fill this up with vinegar, lobster stock and poultry stock and reduce the mixture by 2/3. Now pass the reduction through a fine sieve and finally add the olive oil and stir in. If necessary, round off with a little salt and pepper from the mill.

Boil the sugar in a pan to a light-colored caramel, add the vine tomatoes and coat with the caramel. Boil the sugar in a pan to a light caramel, add the vine tomatoes and coat with the caramel. Season with salt and pepper from the mill and deglaze with a little lobster stock. Finally, place the tomatoes on baking paper.

Finely dice the shallot and sauté in butter. Deglaze with the wine, Noilly Prat and lobster stock and reduce the liquid by 2/3. Add the tea leaves and let everything steep for 7 minutes. Then strain the sauce through a fine sieve. Finally, add the cream and butter to the sauce and use the hand blender to froth up just before serving.

Take the lobster out of the stock and cut in half in the middle. Remove the tail meat from the half of the body and portion. Break out the scissors and joints. Rinse the creamy parts from the lobster carcasses and dry them lightly in the oven. Now fill the lobster halves with the tail meat and the broken scissors and joints and place in a pan to flambé.

Pull the various green salads through the dressing, place them visually on the plate and add the cress, the "love tomatoes" and the tea sauce. Flambé the prepared lobster halves in the oven with the cognac in front of the guests. If necessary, serve extra tea sauce.