Gourmet Fresh Lobster Salad with Peaches and Spaghetti

• 250 g spaghetti
• 600 g cooked lobster
• 1 large carrot
• 1 onion
• 150 g button mushrooms
• 1 red pepper
• 3 tablespoons olive oil
• 1 glass port
• 1 avocado
• 2 cooked artichoke hearts
• 2 peaches, not too ripe
• Juice of ½ lemon
• 2 tablespoons raspberry vinegar
• 6 tablespoons grapeseed oil
• 2 tablespoons cream
• 1 tablespoon chopped parsley
• 1 level teaspoon coarse salt
• Salt and ground pepper to taste

• Preparation time: 20 minutes
• Cooking time: 20 minutes

Bring 3 liters of water to a boil with the coarse salt. Add the spaghetti and cook al dente for about 10 minutes. Drain, cool, toss with 1 tablespoon olive oil and pepper, then set aside.

Peel the carrot and onion, dice into fine brunoise. Trim earthy stems from mushrooms, dice them along with the red pepper. Sauté gently in the remaining 2 tablespoons olive oil for 12 minutes. Add port and evaporate fully. Reserve.

Peel and slice the avocado and artichoke hearts. Set aside. Cut lobster tail into rings, crack claws to extract meat. Quarter peaches unpeeled. Set aside.

For the dressing: Whisk lemon juice and vinegar in a bowl. Season with salt and pepper, emulsify with grapeseed oil. Stir in cream and parsley.

To assemble: Place brunoise in small circles on plates. Ring spaghetti around it. Alternate avocado and artichoke slices atop. Finish with lobster and peach quarters around the plate. Serve sauce in a gravy boat.

Recipe from the Book of Dough by Hubert