HALF LOBSTER IN BROTH / LEMON CHIVE SAUCE

A half lobster, gently finished in its own broth, served with a creamy lemon–chive sauce that keeps the richness bright and clean. The small vegetables give sweetness and crunch against the delicate, firm lobster meat. This is classic French brasserie technique: warm the shellfish in its cooking liquor, then build the plate with a separate, glossy sauce. What you get : - Half lobster - Lobster broth (for reheating) - Creamy lemon–chive sauce - Small vegetables (selection may vary) Portions : - 1 as a hot starter - Also works as a light main for 1 with a side (optional) Serve it best : - Preheat the oven to 180°C. - Place the lobster and its broth in an ovenproof dish, cover tightly with foil or a lid, and warm for 12 minutes. - Heat the lemon–chive sauce gently in a small saucepan; do not boil. - Warm the vegetables separately, then mix them with the lobster cooking juices and spoon over the lobster. Pairings : - Chablis or other unoaked Chardonnay: acidity and minerality lift the lemon and sweet lobster. - Champagne blanc de blancs: fine bubbles cut through the creamy sauce. - Alcohol-free : sparkling water with a twist of lemon (optional). Allergens : - Crustaceans, milk. Traces possible.