Lobster Carrot Ragout in Orange Poppy Seed Sauce

Peel the carrots, cut the stalks diagonally, perhaps cut the thicker carrots in half lengthwise. Boil the orange juice, add the carrots and cook over medium heat in an open saucepan for about 12 minutes until al dente. Mix the cornstarch with 2 tablespoons of cold water and stir into the orange sauce after about 8 minutes. Season with cayenne pepper, ground cloves, salt and orange zest. 2.

In the meantime, toast the poppy seeds in 1 tbsp. oil, turning over high heat, for 1-2 minutes. Cut lobster tails in half lengthwise and gut. Fry the mint leaves in the remaining oil at high temperature for 10 seconds until crispy and place on a plate. 3.

When the carrots are cooked, add the poppy seeds and lobster pieces to the ragout. Remove the saucepan from the stove and heat the lobster meat in it for 1 minute. Arrange in deep plates, evenly distribute the mint leaves on top.

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