Prep. time: 30 minutes
Cooking time: 30-40 minutes

To form the bean "domes," mold them with a spoon to give them a high rounded shape.

1. Cook the lobster for 3-4 minutes in well-salted boiling water. Drain and cool. Slice into medallions. 
2. Make a beurre blanc: finelly chop the shallots. Place half the shallots, the vinegar and white wine into a saucepan. Reduce until the liquid has evaporated. Add the cream and whisk in the butter to emulsify the sauce using an immersion blender. Keep hot.
3. Blanch and refresh the tomatoes. Quarter and seed them. Cut the tomatoes and chorizo into small dice.
4. Drain the white beans. Add the diced tomato and chorizo, olive oil, chopped chives and shallots.
5. Reheat the lobster in the half-salted butter. 
6. Place the lobster medallions on the white bean domes. Pour a ribbon of beurre blanc all around.

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Photo: Isabelle Guégan. In collaboration with Canetti.