Exquisite Breton Lobster Skewers with Licorice and Olive Butter – Chef Hubert's Signature Recipe

• Live Breton lobsters: 6 (approx. 600 g each)
• Licorice sticks: 6
• Basmati rice: 500 g
• Semi-salted butter: 100 g
• Olive oil: 1 tablespoon
• Bouquet garni: 1 small
• Carrot: 1
• Onion: 1
• Pitted black olives: 100 g
• Salt and ground pepper: To taste

1. Bring a large pot of water to a boil. Peel and slice the carrot and onion, then add them to the pot along with the bouquet garni to create a flavorful court-bouillon.
2. Immerse one lobster in the boiling court-bouillon for 5 minutes, then remove and let it cool. Repeat with the remaining lobsters.
3. Cut each lobster tail into 3 sections, keeping the shell intact. Optionally, re-immerse the claws for 5 minutes and reserve for another dish the next day.
4. Cook the basmati rice in boiling water for about 12 minutes, drain, and arrange in 6 warmed soup plates. Keep warm.
5. Using a peeler, lightly grate the licorice sticks to expose the yellow core.
6. Thread 3 lobster tail sections onto each licorice stick. Drizzle with olive oil. Preheat the oven to broil.
7. Place the skewers in a baking dish and broil, turning occasionally and basting, until perfectly grilled.
8. Finely chop the black olives and mix into the slightly warmed butter. Season with salt and pepper.
9. Drain the skewers on paper towels, arrange over the rice, and drizzle with the olive butter.

A masterful creation by Chef Hubert, blending Breton seafood traditions with innovative flavors.

Happy Holidays, everyone!