Preparation time: 20 minutes
Cooking time: More than 2 hours

Original title : Breton Lobster in its Shell with Ricotta and Wild Mushroom-Stuffed Ziti and Lobster Coral Sauce

1. Preparing the lobster
   
2. Cook the lobster in its shell in the lobster butter lightly seasoned with Espelette chili.

Making the sauce

1. Sauté the lobster heads in a little olive oil.
2. Deglaze with cognac; flambé and reduce until the liquid has evaporated. Add the white wine and reduce again. Add the chopped fresh tomatoes, garlic, fennel and onion (all coarsely chopped) and the herbs. Cook over medium heat until the water they exude has evaporated.
3. Add the fish stock and cook over low heat for 1 1/2 hours.
4. Let infuse for about 30 minutes off the heat; strain.
5. Whisk in some lobster butter.

Stuffed Ziti

1. Cook the pasta in the milk; drain and cool.
2. Sauté the mushrooms in a skillet.
3. Combine all the ingredients for the filling and stuff the ziti.
4. Reheat in vegetable juice to give them good flavor.

Garnish

1. Garnish with artichoke, asparagus, cherry tomatoes, fried bay leaf and a tomato tuile.