Difficulty: 4/5
Bring the lobster broth to a boil and cook the lobsters for about 6 minutes. Remove the meat from the shells and set aside.
Strip and wash the purslane.
Blanch the peas English-style, peel, and set aside.
Candied tomato toffee apples: Peel and deseed the tomatoes, fill with confit peppers, place on a baking sheet, brush with olive oil, and season with sugar, coarse Guérande salt, and freshly ground pepper. Confit in a low oven at 140°C for about 1 hour 30 minutes, then drain and reserve.
Lobster reduction: Crush the lobster carcasses, place in a saucepan, cover with cooking broth, simmer for 30 minutes. Let stand 15 minutes, strain through cheesecloth, and reduce to a syrupy consistency.
Sauce: Prepare pistachio mayonnaise as classic mayonnaise, then whisk in pistachio vinegar, whipped cream, and lobster reduction. Adjust seasoning.
Finish and presentation: Spread pistachio mayonnaise on plates. Arrange purslane in a rosette, lobster medallions alongside. Place a tomato toffee apple in the center, pipe peas around the edge. Drizzle purslane, lobster, and tomato with pistachio oil; sprinkle with Guérande salt and pepper.
Source: Dalloyau caterers, featured in Thuriès Magazine. A hallmark of French haute cuisine expertise.
