Peel the carrot and onion, then cut them into a fine brunoise (tiny dice). Trim the earthy stems from the mushrooms and dice finely. Dice the red bell pepper similarly. Combine the diced vegetables, rinse, and drain well. Sauté gently in olive oil in a skillet over low heat for about 12 minutes. Add the port wine and reduce until almost dry. Set aside.
Peel the avocado and slice it, along with the artichoke bottoms. Set aside.
Slice the lobster meat into rounds. Set aside.
Finely chop the escarole heart. Set aside.
Peel the peaches and cut into quarters. Set aside.
In a bowl, combine the lemon juice and raspberry vinegar. Season with salt and pepper, then whisk to emulsify. Gradually add the grapeseed oil, followed by the cream and chopped chervil.
On each plate, arrange the vegetable brunoise in small circles. Surround with tufts of chopped escarole. Layer sliced avocado and artichoke bottoms alternately atop the brunoise, finishing with lobster slices. Crown with peach quarters around the edges. Bake for 3 minutes in a 150°C (thermostat 4) oven.
Serve with the sauce in a gravy boat.
Note: This requires clean, trimmed lobster meat. To obtain 600 g, cook at least 2.5 kg of live lobster in court-bouillon.
Joëlle's Tip: For an easier version, substitute lobster with canned crab meat—it's delicious too!
