Lobster with potato mousseline & chorizo

Name: Lobster with potato mousseline & chorizo
Ingredients: 1 units.items lobster tail; Butter; a little salt; 1 kg Floury potatoes; Fleur de sel butter roll Le Saunier; pepper & salt (to taste); 4 lobster bisque; 20 g Chorizo; 5 units.items Saffron threads; 1 units.items shallot (finely chopped); Cold butter in cubes; 1 units.items bunch of tarragon; 125 g Baby spinach; 1 l Oil; chorizo sausage

Discover this delicious dish of lobster with potato mousseline and chorizo.

Ingredients

1units.itemslobster tail

Butter

a little salt

1kgFloury potatoes

Fleur de sel butter roll Le Saunier

pepper & salt (to taste)

4lobster bisque

20gChorizo

5units.itemsSaffron threads

1units.itemsshallot (finely chopped)

Cold butter in cubes

1units.itemsbunch of tarragon

125gBaby spinach

1lOil

chorizo sausage

Preparation

Defrost the tails to the desired amount (count half a lobster tail per person).
Heat butter with a little salt to 80°C.
Place the tails in the butter for 1.5 minutes.
Remove from the butter and sear before serving in a hot pan. (tip: place a lid on the tail so it cooks evenly).
Halve the tail for each dish.

Blanch the tarragon and spinach.
Squeeze the vegetables well.
Blend the tarragon,

Remove the skin from the chorizo.
Cut the chorizo into small cubes.
Fry the chorizo cubes in a dry pan until crispy. Remove the fat released from the sausage during frying so the cubes fry up nice and dry.