Fiori Scampi with lobster and saffron sauce

Heat in a large pot (large enough to hold several lobsters, if necessary) a large amount of salted water with the celery, onion, carrot and a pinch of saffron. Dip the lobster into the boiling water, the head first. Once the water is boiling again, cook for +/- 8 min. After cooking, cool the lobster in ice water to stop the cooking process. Once cooled, peel the lobster carefully without damaging the meat. Recover the coral in the fridge.

Heat the scampi crema sauce in a pan and gradually add the rest of the saffron so that the pistils can integrate their aroma into the sauce. Add the lobster coral if desired. Adjust the spices if necessary.

Reheat the fiori in lightly salted boiling water for 5 min. and drain carefully.

Reheat the tail, the claws, the other pieces of meat and the brunoise mix in a pan with clarified butter. During this step, drizzle the lobster pieces regularly with the cooking liquid.

Arrange the brunoise mix on warm dishes, along with the leg meat and other less attractive pieces of meat. Arrange the tail and the scissors nicely on top. Finish with the sauce and the fiori and decorate with the gray shrimps.

Cold line preparation

Follow the instructions above and make sure the preparations have cooled down well before placing and sealing them in a tray. It is preferable to oil the fiori lightly so that they become shiny and do not dry out less quickly.