Bring a large pot of water to a boil.
Peel the carrot and the onion, slice them and add them to the pot with the bouquet garni.
Immerse a lobster in this court-bouillon for 5 minutes, remove it and let it cool.
Repeat the operation with the other lobsters.
Cut the tail of each lobster and cut it into 3 sections, keeping the shell.
You can re-immerse the lobster claws for 5 minutes and keep them for another starter the next day.
Cook the rice for about 12 minutes in a pan of boiling water, drain and arrange in 6 soup plates, keep warm.
Using a peeler, lightly grate the licorice sticks to reveal the yellow stem.
Prick 3 sections of lobster on each liquorice stick, drizzle with olive oil. Turn the oven on to the "broil" position.
Lay the skewers in a baking dish and place under the broiler, turning occasionally and basting.
Finely chop the black olives and add them to the slightly warmed butter, salt and pepper.
Drain the skewers on paper towel and arrange them on the rice.
Drizzle with black olive butter.
A creation of Chef Hubert.
Happy Holidays everyone
