LOBSTER & SAFFRON BISQUE
2 x 600g whole lobsters
10g olive oil
½ carrot
½ celery leaf
1 shallot, peeled
1 clove of garlic
1 bay leaf
6 pieces black pepper
3 thyme stem
3 parsley stem
2g Espelette pepper
10g tomato purée
50g white wine
1l lobster stock
250g cream
6 leaves of saffron

COURGETTE FLOWERS & FILLING
4 courgette flowers
4 x meat of lobster claws, chopped
Zest from ½ lemon
2g salt
0.5g Espelette pepper
2g finely chopped chives
1g finely chopped thyme leaves
5 twists of black pepper
5g mascarpone
2g olive oil
50g brunoises of the mini-courgette, lightly sauté in olive oil
10g garlic oil

FLOWERS
8 pieces nasturtium flowers
8 pieces sea rocket
8 pieces rose hip

1. LOBSTER & SAFFRON BISQUE
Pull the lobster tails and claws from the heads and cut them in two. Heat the olive oil in a pot and add the lobster head halves. Roast them and add all vegetables and herbs. Continue roasting and add tomato purée and white wine. Reduce the white wine to half and add the lobster stock. Boil it up and let it simmer for 30 mins on low heat. Turn off the heat and leave it for 30 mins. Strain it into a pot and reduce to ½ litre and add the cream and saffron. Boil it up and season it with salt, pepper and a little lemon juice.

2. BOILING THE LOBSTER
Insert a spoon between the underside of the shells and the lobster meat to stretch the lobster tails completely straight. Cook the tails for 4 mins and the claws for 8 mins in boiling water with salt. Then, immediately put them in ice water and cool for 5 mins. Break open the shell and remove the entire lobster tails and claws. Cut the tails in half and brush with olive oil and salt.

3. FILLING THE COURGETTE FLOWERS
Cut of the mini-courgette from the flower but be sure to leave a little bit of the mini-courgette on the flower. Cut the mini-courgettes in a brunoise and lightly sauté them in olive oil for the filling. Blanch the flowers for 5 secs in salted boiling water and immediately put them in ice water for 30 secs. Then, mix all the ingredients and fill the courgette flowers. Brush with garlic oil, salt and pepper.

4. FLOWERS
Clean the flowers gently in cold water.

FINISHING & SERVING INSTRUCTIONS
Put the stuffed courgette flower in the oven at 180°C for 5 mins and gently grill the lobster tail for 1 min on each side. Place it in the middle of a deep plate and add the nasturtiums, sea rockets and rose hips decoratively, topping with the saffron bisque.