NORWEGIAN LOBSTER WITH RAW AND BOILED BEETROOT, BLACKBERRIES, HAZELNUT MAYONNAISE AND HERBS FROM THE BEACH

INGREDIENTS

For the lobster:
4 big Norwegian lobsters
50 gr. of toasted butter
lemon thyme
garlic
For the beetroot:
beetroots
For the mayonnaise: 
hazelnut oil
egg yolks
mustard
lemon juice
To decorate:  
fresh hazelnuts
herbs from the beach
blackberries
lobster foam

PREPARATION

For the lobster: 
Cook the Norwegian lobsters into the toasted butter with the lemon, thyme and the garlic.
For the beetroot: 
Cook some beetroots until "al dente". Dice and set aside. Cut the rest of the raw beetroots into thin slices.
For the mayonnaise: 
Prepare the mayonnaise with hazelnut oil, egg yolks, mustard and lemon juice. Set aside.

TO SERVE

Arrange a hazelnut mayonnaise lace on a plate then carefully place the lobster tail on top. Decorate all around with the diced and sliced beetroot, fresh hazelnuts, herbs from the beach and blackberries. Finally, pour a table spoon of foam on top of the lobster.