We asked Petit Comité to create recipes inspired by the women's Fall/Winter collection.
Here's the first one, the Asian Warrior.
Lobster with pomegranate salsa, served with the shell
4 lobsters (around 500g each)
1 fresh pomegranate
4 tbsp pomegranate syrup (found in Middle Eastern stores) or sweet soy sauce
6 tbsp peanut or sunflower oil
Juice of one lime
Juice of half a lemon
Ask your fishmonger to shell two of the four lobsters by cutting into the underside of the shell to remove the meat.
Retain the shell and large side claws.
Remove the head and small claws (these can be kept to make stock) and clean out the interior of the uncooked body. Set aside.
Place the shelled lobster meat in a steamer basket and cook for 6 mins. Leave to cool.
Plunge the two whole lobsters into a pot of salted boiling water. Cover, bring to the boil and cook for 12 mins. Add the large claws from the other lobsters after 7 mins.
Remove from the water and leave to cool.
Remove the heads and large claws from the cooked lobsters. Cut off the legs. Use kitchen scissors to cut into the underside of the shell and remove the meat in one piece. Retain the shells.
Crack the eight large claws and carefully take out the meat in one piece.
Whisk together all the salsa ingredients in a bowl.
Seed the pomegranate and add to the salsa.
On a cutting board, cut the lobster meat into 1 cm segments and position into the shape of the body.
Lay the meat out on each plate, dress with pomegranate salsa, then cover with each of the shells (two blue and two red shells).
Arrange the claws and dress with salsa.
Serve with a simple salad of avocado, mixed leaves and the remainder of the salsa.