This dish is a true gem of haute cuisine, combining the sophistication of blue lobster meat with the richness of its coral and the luxury of fine caviar. We lightly sear the meat from the lobster’s body and claws and serve it on a bed of coral cream and a reduced demi-glace made from its shells.
We accompany it with 10 g of caviar, placed on top of the lobster body, to provide that unique touch of creaminess, buttery texture, and salinity that only caviar can offer.