Lobster Stew with Ribs and Figs

Perhaps your new favorite bean dish:

* 6 to 8 servings 1. Soak beans overnight in enough cold water to cover. For the ribs, cut the lemon peel into narrow strips, blanch for 30 seconds, rinse and drain. Coarsely chop half of the thyme. Mix half of the garlic with lemon zest, chopped paprika, thyme, espresso powder and oil in a baking bowl. Pour the marinade over the ribs, leave to cool overnight and turn a few times to the other side.

The following day, drain the beans in a sieve, bring to the boil once in a large saucepan with about . 2 liters of water and cook just at the boiling point at low temperature for 1-2 hours. 20 minutes before the end of the cooking time, add the remaining garlic and thyme and a little salt. Drain the beans in a sieve, removing the garlic and thyme. Cover beans with damp kitchen roll.

For the lobster stock, separate the tails, claws and heads of the lobsters. Using a heavy kitchen knife, cut tails in half lengthwise, remove, gut. Strike claws with kitchen knife. Remove claws and joint meat, set aside to cool with lobster tails.

Coarsely crush the lobster shells in a freezer bag.

Finely dice the onions. Clean, peel and finely dice carrots. Clean and finely dice celery. Slit the vanilla bean lengthwise, remove the pith

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