Lobster a La Coque with Preserved Tomatoes and Yellow Wine
Lobster a La Coque with Preserved Tomatoes and Yellow Wine - Cook the lobster and decorticate it. Cut the vegetables into comfortable 0.8 inch pieces. Cook. Place a small salad bouquet on the side of the serving dish. Mix the vegetables and place them in the middle of the dish. Cut the lobster in half. Cut it in half again. Plan half a lobster per person. Add the lobster claws. Mix the garnishing with the vinaigrette. Pour the vinaigrette over the lobster. Then, finish decorating the dish with the lobster corselet, its feet and some coriander.