Lukewarm Lobster with Orange Salad

Turn off the head and claws of the lobster. Discard head. Break claw meat from shell. Using a heavy kitchen knife, cut lobster tail in half lengthwise from belly side, removing gut.

Finely dice shallots and sauté with rosemary sprig in 1 tbsp hot oil. Deglaze with 5 tbsp vermouth and orange juice and cook to 1oo ml liquid. Whisk in maple syrup and 2 tbsp oil. Season with salt and cayenne pepper.

Remove rosemary.

3. clean lettuces, rinse and spin dry. Peel orange, removing white skin completely. Cut orange diagonally into very narrow slices, cut slices in half. Stir salt, pepper, vinegar, 1 pinch of sugar and remaining oil to make a salad dressing, fold in the lettuce and arrange on plates with the orange slices.

4. melt butter in a frying pan. Season the lobster meat with salt and pepper. Place the claw meat and lobster tail, flesh side down, in the roasting pan, drizzle with remaining vermouth. Heat in heated oven at 2oo° C (gas 3, convection oven 18o° C) on 2nd rack from bottom for 3-4 min. Distribute lobster pieces evenly on the leaf salad and drizzle with orange salad sauce.

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