Emperor of the sea and tortelloni au beurre blanc

Poach the lobster tail in clear vegetable stock. Cut a julienne of the carrots and blanch them together with the slumber peas. Make a beurre blanc with champagne and add some vanilla seeds at the end. Heat the tortelloni for 5 minutes in lightly salted boiling water. Coat the plate with the sauce, dress  the lobster tail, the tortelloni and the vegetables on top of it and decorate your way.