Difficulty: 4/5
As crafted by Chef Hubert, this elegant surf and turf combines premium rump steak and fresh Maine lobster. Court-bouillon poach the lobsters, shell them, and reserve the flesh from tails and legs (plus coral). Keep warm and set aside the heads.
Prepare the Camargue red rice risotto (recipe below).
Combine crème fraîche with lobster coulis, incorporate the coral, emulsify, and set aside.
Season rump steak portions with salt and pepper; cook to preference, ideally 'blue' (very rare). Rest and keep warm.
For brunoise: Peel carrots and chayotes, dice finely, blanch in salted boiling water, cool, drain. Sauté in butter with salt and pepper; keep warm.
Plate: Arrange a diagonal line of brunoise and chives on a square plate. Position lobster tail (reconstituted) on left, rump steak topped with leg meat on right, risotto just below.
Warm lobster coulis, adjust seasoning, and drizzle over steak and lobster. Dust plate ends with turmeric. Garnish with lobster head and chive sprig.
Risotto Instructions: Sweat chopped shallots in butter with Camargue red rice. Add 20 cl stock, simmer, then incorporate remaining stock. Reduce, stir in fresh cream and grated cheese, finish with butter. Season with salt and pepper.
Chef Hubert's Signature Creation
