Lobster with Chorizo & Peas
Recipe by chef Jean-Philippe Desjardins
Ingredients for 2
Ingredients for 2
- 1 cooked lobster, cut in 2, claws peeled
- 1 corncob, cooked and with kernels removed
- 1 tablespoon of butter
- ¼ cup cream
- ½ cup cooked peas
- 20 thin slices of chorizo
- Lemon juice
- Olive oil
- Salt and pepper
- Mash the warm corn kernels in a blender with the butter and cream.
- Add salt, pepper & seasoning to corn cream to taste
- Brown the chorizo slices and drain excess oil
- Reheat the lobster by steaming
- Season the lobster with lemon juice and olive oil
- Toss with the peas and chorizo slices
- Arrange lobster over the corn mash, in the shell if desired
- Decorate with the nasturtium leaves.