Exquisite Lobster Tartines with Basque-Spiced Rolled Pork Belly

• 2 live lobsters
• 4 slices country bread
• 4 tomatoes
• 4 slices rolled belly with Basque spices
• 100 g purslane
• 1 sprig fresh thyme
• 3 garlic cloves
• 5 cl olive oil
• 10 cl classic vinaigrette
• Juice of 1 passion fruit
• 10 sprigs thyme/lemon
• Salt and ground pepper, QS

• Preparation time: 35 minutes
• Cooking time: 20 minutes

Instructions

1. Wash the tomatoes and cut them in half lengthwise.
2. Deseed them, place in an ovenproof dish with a little olive oil, thyme, and garlic.
3. Bake in a moderate oven (th. 6 or 7) for 20 minutes.
4. Place the lobsters in the upper part of a couscoussier and steam for 12 minutes from the start of steaming. Remove, cool, and shell.
5. Cut tails into 1 cm rounds, peel claws, and place in a dish. Drizzle with vinaigrette mixed with passion fruit juice. Reserve.
6. Brown the belly slices in a non-stick pan.
7. Toast the bread slices in the oven after drizzling lightly with olive oil.
8. Crush the roasted tomatoes onto the toast slices and top with lobster meat.
9. Arrange the purslane and browned belly slices.
10. Sprinkle with thyme/lemon sprigs.