Lobster tail and claws, peas and mesclun salad

Prepare the pea puree: Cook the green peas in salted water, then refresh them. Blend them vigorously and pass them through a sieve.

Cream the preparation: Incorporate cream into the puree as well as into the remaining peas retained in the sieve.

Cook the lobster: Roast the lobster tails and claws in a mixture of olive oil and butter.

Make the emulsion: Emulsify the rest of the sieve contents by adding a tablespoon of olive oil until a light foam is obtained.

Plate the dish: Arrange the lobster, a bouquet of mesclun salad, and the pea puree harmoniously. Add a few dots of emulsion and finish with a lime zest.