Baked Lobster

Ingredients

• 400 g yellow bell peppers (2 yellow bell peppers)
• 3 Stalks Parsley
• 1 Organic Orange
• 2 lobsters (about 500 g each, killed by the fishmonger but not cooked)
• Salt
• Pepper
• 4 Tbsp breadcrumbs
• 5 tbsp olive oil
• 100 g baby salad mix
• 6 stems mixed herbs (chervil, tarragon, dill, basil)
• 0.5 lemon
• 1 tsp tarragon mustard

Instructions

1. 1.

   Quarter the bell peppers, remove seeds, wash and place skin side up on a baking sheet. Roast under the hot oven grill until the skin turns black and blistering.

2. 2.

   Place the peppers in a bowl, cover with a plate and let cool for 10 minutes. Wash parsley, shake dry, pluck leaves and finely chop. Wash orange, dry rub and grate 1 tsp zest. Remove the pepper skins and split the peppers lengthwise.

3. 3.

   Cut each lobster lengthwise with a heavy knife.

4. 4.

   Remove innards, rinse head parts and drain well.

5. 5.

   Tap the claws with the knife to remove the claw shells.

6. 6.

   Place the claw meat and lobster halves flesh side up on a baking sheet, season with salt and pepper.

7. 7.

   Mix breadcrumbs, 1½ tbsp olive oil, orange zest and chopped parsley, season with salt and pepper. Spread mixture over the lobster tails. Set aside.

8. 8.

   Wash, clean and dry salad leaves. Wash herbs, shake dry, pluck leaves.

9. 9.

   Squeeze lemon juice. Whisk lemon juice, tarragon mustard, salt and pepper and fold in remaining oil.

10. 10.

    Bake the lobsters in a preheated oven at 200 °C (convection: 180 °C, gas: level 3) for about 12 minutes. Near the end of cooking, mix the salads with the lemon sauce and serve in portion bowls. Top with bell peppers. Remove lobster from oven and plate alongside the salad.