Blue lobster

Cocobean purée, rosemary, cider vinegar

Serves 10


To prepare the lobster jus:

  • Make a jus combining all the listed ingredients and reduce

To prepare the lobster:

  • Poach the lobster tail in salted boiling water for 2 minutes
  • Cool down the lobster tail in ice and water
  • In the same pot, cook the lobster claw for 6 minutes, open while still warm

 To prepare the cocobean purée:

  • Soak the dry cocobeans in water for at least ten hours
  • Sweat vegetables with olive oil and add in the cocobeans and herbs before covering with water or stock
  • Cook until the cocobeans are soft enough to purée
  • Blend in a thermomix and pass through a fine chinois
  • Before serving, blend the purée with mascarpone and adjust seasoning to your taste

To prepare the rosemary oil:

  • Combine all ingredients 
  • Sieve the rosemary out of the oil

To prepare the cider vinegar glaze:

  • Bring vinegar to a boil and infuse with crushed Sichuan pepper and rosemary
  • Leave to cool
  • Once cooled, pass through a chinois and blend with xanthan gum to make a glaze

To serve

  • Spoon the cocobean purée on your serving plate
  • Poach the lobster in olive oil at 55˚C for about 20 minutes
  • Remove it from the oil and brush with the cider vinegar glaze
  • Sprinkle with fleur de sel
  • Flash the lobster in the oven for 30 seconds and place on top of the purée
  • Finish with rosemary oil and your garnish


  • 10 blue lobsters

For the lobster jus:

  • 10 lobster carcasses
  • 5 shallots
  • 2 garlic bulbs
  • 3 sprigs of thyme
  • 3 sprigs of rosemary
  • 200g butter
  • 3 fresh tomatoes
  • 20g Sichuan peppercorn
  • 6 litres of chicken stock

For the cocobean purée:

  • 400g of soaked cocoa bean
  • Olive oil
  • 3 banana shallots
  • 1 garlic bulb
  • 1 large peeled carrot
  • 2 sprigs of rosemary
  • 2 sprigs of thyme
  • 50g of mascarpone

For the cider vinegar glaze:

  • 200g cider vinegar 
  • Sichuan red peppercorn
  • 50g handpicked rosemary
  • Xanthan gum

For the rosemary oil:

  • 50g rosemary
  • 100g extra virgin olive oil
  • 100g grapeseed oil

For the garnish:

  • 7 leaves of fried rosemary per serving
  • 2 fresh leaves of sorrel per serving
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