Glaucous Lobster in Honey and Ginger Sauce

Name: Glaucous Lobster in Honey and Ginger Sauce
Yield: 2
Ingredients: For the lobster; 1 lobster cut in half; 50 ml of orange blossom honey; 1 tablespoon of grated fennel; 1 tablespoon of finely ground ginger; Salt; White pepper; For the chutney; 3 tomatoes, peeled and seeded, chopped; 1 tablespoon of honey; 1 tablespoon of sherry vinegar; 1 tablespoon of finely ground ginger; 1 tablespoon of finely chopped red onion; Remaining ingredients; For the final seasoning; Cream from the cream of açafrão; 100 ml of virgin olive oil; 1 tablespoon of açafrão

1
For the lobster
2
1 lobster cut in half
3
50 ml of orange blossom honey
4
1 tablespoon of grated fennel
5
1 tablespoon of finely ground ginger
6
Salt
7
White pepper
8
For the chutney
9
3 tomatoes, peeled and seeded, chopped
10
1 tablespoon of honey
11
1 tablespoon of sherry vinegar
12
1 tablespoon of finely ground ginger
13
1 tablespoon of finely chopped red onion
14
Remaining ingredients
15
For the final seasoning
16
Cream from the cream of açafrão
17
100 ml of virgin olive oil
18
1 tablespoon of açafrão

Ingredients

1
For the lobster
2
1 lobster cut in half
3
50 ml of orange blossom honey
4
1 tablespoon of grated fennel
5
1 tablespoon of finely ground ginger
6
Salt
7
White pepper
8
For the chutney
9
3 tomatoes, peeled and seeded, chopped
10
1 tablespoon of honey
11
1 tablespoon of sherry vinegar
12
1 tablespoon of finely ground ginger
13
1 tablespoon of finely chopped red onion
14
Remaining ingredients
15
For the final seasoning
16
Cream from the cream of açafrão
17
100 ml of virgin olive oil
18
1 tablespoon of açafrão

Directions

1
Lobster
2
Baste the lobster with honey and fennel. Reserve
3
Chutney
4
Mix the ingredients and cook until uniform. Reserve
5
Final seasoning
6
Heat the cream to 50°C
7
Soak the açafrão for 12 hours
8
Service mode
9
Arrange the lobster on a plate, the chutney in a small circular mold, and the açafrão cream in another mold
10
Baste the lobster with the seasonings and serve.