INGREDIENTS (to serve 6)

1 lobster weighing 1,150 gr, cooked
Peeled and cut into 12 thick medallions
Tomato infusion:
3 kg ripe tomatoes
30 gr table salt
40 gr sugar
6 tips of green asparagus
Olive oil
Marrow of cauliflower and broccoli:
2 or 3 stems of cauliflower and broccoli carefully peeled
Tomato hearts:
12 medium-sized tomatoes
Sautéed broad beans:
280 gr small broad beans
100 gr fresh spring onions
Virgin olive
Cream of lettuce:
200 gr fresh lettuce
200 gr stock
150 gr spring onions
15 gr butter
Iodised sauce:
2 shallots
200 gr dry white wine
250 gr double cream
100 gr mussel juice
3 cloves garlic
1 sprig thyme
100 gr cockles
60 gr clams
6 chopped oysters
6 murex snails
12 fresh almonds, peeled
1⁄2 avocado, peeled
1⁄2 fresh spring onion, very finely sliced


Tomato infusion
Wash the tomatoes, remove the stems and cut into 6 pieces. Add the salt and sugar and knead by hand until liquid (5 minutes). Strain through a cloth and a strainer with a weight on top for 12 hours. Take 2 gr agar-agar for each litre of infusion. Heat 10% and add the agar-agar. Boil then mix with the rest. Spread 30 g over each plate and leave to set.

Sautéed asparagus
Cut the asparagus into 4 pieces and fry lightly, turning just once.  

Marrow of cauliflower and broccoli
Square off the stems then finely slice by machine. Place in water with ice. Dress with a vinaigrette made of olive oil, cider vinegar and salt.

Tomato hearts
Cut off the base and the top of the tomatoes. 
Remove the flesh and seeds without touching the hearts (the tomatoes should be ripe). Set aside 12 hearts. Sautéed broad beans: Finely chop the spring onion and sauté gently. Add the beans, turning a few times. Drain off the oil. Cream of lettuce: Slice the spring onion into julienne strips and fry in butter. Pour over the stock and boil for 15 minutes. Mix in the lettuce. Blend, strain and cool.

Iodised sauce
Sauté the shallot and garlic. Deglaze with the wine and mussel juice and reduce to half. Add the cream and cook for 10 minutes. Add the seafood and shake the pan as you would if making cod in pil-pil sauce. Strain and set aside. To cook the murex snails: Wash well in salted, cold water, changing the water six times. Boil in salted water for 30 minutes. Drain.

Cut the avocado into quarters and slice off three curls using a vegetable peeler. Dress with salt and olive oil to serve. Thinly slice the spring onion and place in iced water. Drain and place 2 slices on each salad.


Briefly place the plate with the gelatinised tomato juice in the oven. Then top with the other ingredients – 2 lobster medallions, 2 tomato hearts and a little cream of lettuce. Sprinkle the asparagus and almonds over the cream of lettuce. Place the marrows in the centre, surrounded by the beans, iodised sauce, avocado and spring onion.