Lobster with Endive Salad with Orange Sauce

Cook the lobster in boiling water for about 2 minutes, then remove from the pot, break the shells with scissors and finish cooking for about 1 minute.

Remove the tail and claws with a large knife.

Peel 1 orange and cut the peel into fine strips. Blanch the peel in boiling water and squeeze the juice.

Peel the remaining oranges with a sharp knife, taking care to remove all white pith. Cut into segments along the inner membranes.

Rinse the endive and blanch in boiling salted water for about 1/2 minute. Rinse in cold water and drain.

For the sauce, caramelize the sugar in a saucepan. Stir in the orange juice and cook until thick. Remove from the heat and allow to cool.

Cut the meat from the lobster tail and claws into 0.5 cm (approximately 1/4 inch) thick slices. Season with salt, pepper, lemon juice and olive oil.

Drizzle the endive with sweet and sour sauce add the orange segments and zest and let sit.