PURPLE PURÉE

120g purple potatoes

15g extra-virgin olive oil

1g Maldon salt

CHILI-LEMON SAUCE

40ml lemon juice

10g Normandy butter

(lightly salted)

0.5g chili pepper

LOBSTER

400-500g lobster

Step 1 PURPLE PURÉE

Peel the purple potatoes, place them in a large pot of salted water and bring to a boil.
Cook for 15 minutes and drain.
Dice the potatoes into cubes of a little over 2.5cm at the most, mash the cubes while they are still warm and add the olive oil while whipping the mixture smooth.
Let the purée settle to room temperature.

Step 2 LOBSTER

Cut the fresh lobster in half lengthwise along the back.
Immerse in boiling salted water for about 2 minutes, then boil the claws for another 4 minutes or so.
Remove the meat from the shell, trying to keep it in one piece.

Step 3 CHILI-LEMON SAUCE

Bring the lemon juice to a boil with a pinch of Maldon salt and a spoonful of water.
Turn off the heat as soon as it boils, add the butter and whisk smooth.
Add the chili pepper and blend with the heat off.

FINISHING & SERVING INSTRUCTIONS

In a soup plate, build a tarte with the purple potato purée and top it with the lobster meat.
Pour the chili-lemon sauce into the plate.
To be eaten with a spoon.