(For 2 people)
– 1 pink lobster from Oualidia (approximately 400 g)
– 250 g of eggplants
– The juice of one lemon
– 40 g of natural yogurt
– 20 g of tahini (sesame puree)
– 40 cl of olive oil
– 40 cl of bread croutons
– 1 tbsp of Atlas truffle oil
– 1 pinch of sweet pepper
– 5 g of a sprout of Shizo basil (Japanese basil)
– 4 sprigs of fresh coriander
– 1 bouquet garni
Bring the hot stock to a boil (3 l of water + the bouquet garni). Poach the lobster for 6 minutes then stop cooking and immerse the lobster in a container filled with ice water for about 3 minutes.
Shell the lobster and cut it in half lengthwise.
Eggplant caviar: grill the eggplants over high heat for 2 to 3 minutes, peel them, and chop them with a fork, adding half the lemon juice, bread, yogurt, tahini, olive oil, and cilantro. Season with salt & pepper.
Vinaigrette: In a bowl, combine the Atlas truffle oil, the rest of the lemon juice, the sweet pepper and mix until obtaining a vinaigrette.