ABSTRACT
This recipe is based on a noble product, which we are lucky to be able to cook: no part of it should be omitted. When I designed this dish, I was fortunate to meet botanists with whom I could collaborate. For example, Fabrice Gabriel has often proposed wild plants with remarkable flavour and changing with the seasons. And a juniper vinegar gave me ideas for flavour associations. In particular, the wild juniper that he brought us from Alsace had a vegetal bitterness that seemed to me well paired with that of grapefruit; the acidity of this citrus also seemed convenient to equilibrate the dish (indeed, lobster, like langoustines, has some “sweetness”).
