Lobster, pumpkin & cumquat hollandaise

Lobster butter

Break down the lobster. Insert a spoon into the tail of the lobster and boil together with the claws in salted water: 1 minute per 100 grams. Cool in ice water, remove all the meat from the dish.

Chop the shells and head into small pieces and roast in a hot pan until discoloured. Turn the heat down and add the butter and chopped lemongrass. Let marinate for 40 minutes on low heat. Strain the butter and set 100 grams aside for the hollandaise.
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Pumpkin cream

Preheat the oven to 200 degrees.

Cut the butternut squash in half, remove the seeds and cut a diamond pattern into the flesh. Sprinkle generously with salt, place upside down on baking paper and sprinkle with oil. Roast in the oven for an hour and remove the meat.

Finely chop the shallots and glaze in a pan. Add the pumpkin and deglaze the pan with the vegetable stock and cream. Let it boil gently and stir to prevent burning. Finely grind the cream and add a pinch of Xanthan.

Black tuiles

Preheat the oven to 160 degrees. Mix the egg white, oil, butter, sugar, salt, flour and ink in a blender and blend until smooth. Spread into the tin and bake in the oven for 20 minutes. Remove the tuiles when they are warm.

Hollandaise

Pour the white wine and apple cider into a pan together with the thyme, peppercorns and halved kumquats. Reduce to 140 grams and strain. Bring to the boil and mix in the egg yolks until thick peaks form. Then mix in the cold butter and the mayonnaise. Pour into a siflon with 2 cartridges.

Lobster cones

Cut the filo sheets into circles, cut in halve and brush with the lobster butter. Season with salt, twist tightly around a pastry cone and bake in the oven at 160 degrees until evenly brown. Remove from the cone when warm.

Finising the dish

Cut the tail into 3 parts, the claws are the 4th part. Chop the remainder finely and mix with some pumpkin cream and lemon zest.

Heat the plates, kidde and pumpkin cream to 50 degrees and the lobster in the remaining lobster butter. Fill the cones with the lobster salad and finish with some pumpkin seeds.

Remove the lobster from the butter and season with sea salt and lemon zest.

Start with the pumpkin cream at the bottom of the plate and cover with the hollandaise. Place the lobster on top with a tuile, a few drops of pumpkin seed oil and serve with the stuffed horns.