Lobster with Smoked Potato

4 persons | Fish and shellfish | Fish | Main dish

Preparation

Dish by Eric van Bochhove - Restaurant 't Vlasbloemeken

• Boil the lobster in a powerful court bouillon for 1 minute per 100gr, then let it cool in cold water
• Wrap the new potato in aluminum foil with thyme, rosemary and or olive oil. Roast the potato on a moderate heat. When done, let it stiffen in the refrigerator and cut into slices
• Mashed potatoes with green herbs and smoked butter; Make a puree from the edges and trimmings with puree of green herbs and finish with smoked butter or oil
• Season with salt & pepper
• Asparagus shortly before cooking and then briefly roast on the grill
• Prepare a monk's beard with dressing
• Mix sea kale with dressing
• Dressing with sea lettuce and spinach