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Instruction:.
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Bring a large pot with the cooking broth to a high boil.
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Drop the live lobster head first into the pot.
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Turn off the stove, wait 8-10 minutes until lobster is red and tail is curled.
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Cool the lobster and broth by putting it together with ice into a new pot, take out all meat from the lobster, which should now be firm and white.
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Lobster Stock:.
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Put the shell in the oven for 20 minutes at 350F Crush the shell and place in a pot with tomato puree, bay leaves, carrot, onion, celery, and fennel seed along with allspice.
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Pour the water over and add salt.
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Bring to boil and let simmer for 30 minutes, strain, add the cream and add salt and pepper to taste.
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Cut the lobster meat into large pieces leaving the meat from the claws intact.
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Mix all meat except the claws with mayo, sour cream, dill, chives, red onion and the zest from lemon.
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Stir carefully and add bleak roe.
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Finely chop the red chili, cube the avocado and add olive oil, lime, salt and pepper to taste.
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Scoop up the lobster mix onto plate, garnish with the meat from the claws, grate horseradish over, add the avocado salad and garnish with additional bleak roe and fresh dill.
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Whip the lobster stock until bubbly and spoon some of it carefully over the plate.
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Bon Appetit!
