Preparation time: 30 minutes
Cooking time: 30 minutes
Infusion time: 30 minutes
 

Lobster

1. Cook the lobster in a steamer for 4 minutes. Cool.
2. Shell the lobster, reserving the carcasses. Color the carcasses in a sauté pan, add clarified butter and cook for 30 minutes; let infuse 30 minutes longer.
3. Strain and keep cold. Divide the lobster meat into 4 equal parts and set aside.

Celery compression

1. Peel the celery root and form curls with a vegetable peeler.
2. Cut strips 30 cm (12") long by 3 cm (1 1/4") wide. Cook for 1 minute in a steamer. Cool and mold into a circle 6.5 cm (2 1/2") in diameter. Set aside.
3. Cut up all the celery trimmings and cook them in the steamer.
4. Peel the apple and make a compote.
5. Reduce the cream by half.
6. Combine all the ingredients in a Thermomix or blender and blend.
7. Correct the seasoning and keep hot.

Celery stalks

1. Remove the leaves and finely chop the stalks. Cook the celery with the white stock. When cooked, put through a strainer, let cool, correct the seasoning and blend in a blender, adding the lecithin. Keep cold.
2. Cut  the celery and cook in a steamer.
3. Combine all the ingredients in a Thermomix and blend for 10 minutes at speed 8 at 100° C (200° F). Transfer to a plastic wrap and keep cold.

Noilly Prat sauce

1. Peel and chop the shallot.
2. Sweat the shallot, add the Noilly Prat and reduce until almost dry.
3. Add the honey and fish stock and reduce by half.
4. Whisk in the butter, strain and keep hot.
5. At the last minute, add a drizzle of lemon juice.

Finishing

1. Sauté the lobster in the lobster butter.

Presentation

1. Place a circle of celery on the plate.
2. Add the celery purée, place the lobster on top with a spoonful of caviar, the julienned green apple and the celery mousse.
3. Around the circle, place a few squares of the celery compression.
4. Pour the sauce around and garnish with fresh herbs.