-
1
Prepare the shellfish broth by steeping bouillon cube in 33 cl. for 10 minutes.
-
2
Bring the milk and the broth to a boil, add the polenta all at once, whisk, and then simmer over low heat for 30 minutes. Stir regularly.
-
3
Arrange the polenta on a baking tray lined with parchment paper. Cover with another piece of paper, and flatten with a rolling pin to 1/2 centimeter thick.
-
4
Store in a cool place for 1 hour. Carefully remove the top sheet of paper, then using an 8 x 3 centimeter cookie cutter, cut out 4 identical pieces. Set aside.
-
5
Boil 33 ounces of water before pouring it into a large bowl, add bag broth and let infuse for 2 to 3 minutes.
-
6
Dip in the peeled lobster for 3 to 4 minutes to cook.
-
7
The broth will tenderize and perfume the lobster. Strain the remaining broth, set aside.
-
8
Wash and cut the zucchini in small strips the width of your hand, also use a melon baller to cut out some small zucchini balls.
-
9
Blanch for 2 minutes in boiling salted water.
-
10
Set aside.
-
11
In a bowl, place dill, rapeseed oil, and a pinch of salt. Mix at length for a green scented oil.
-
12
Heat the milk and the remaining broth in a saucepan. Then, mix in the blender to emulsify and produce foam.
-
13
To serve: On each plate, place polenta squares, cover with a piece of lobster cut the size of the polenta squares. Place a zucchini strip between the polenta.
-
14
Sprinkle lemon zest on the lobster.
-
15
Add pea shoots, a little bit of milk foam, roe, and dill.
-
16
Arrange the zucchini balls on the plate with some dill oil.
