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.
To serve, arrange the endive salad and lobster on a plate and garnish with chervil.