• 4 Blue Lobsters (450/500g)
• 15cl Olive oil
• 20g Butter
• 1 clove of garlic
• 1 branch of thyme
• 2 Litres of nage
• Salt

• 500g Salsifies
• 3 Bunches of spring onions
• 50cl White stock
• 50cl chicken stock
• 200g Cooked pork belly
• 1 Bunch of flat-leaved
• Parsley
• 250g pasta with chestnut
• Flour
• 250g Wild mushrooms
• 30g Shallots
• Peanut oil

• 1 KG Lobster heads
• 200 G Butter
• 150 G Pork belly
• 1 head of garlic
• 80 G Onions
• 40 G Carrots
• 40 G Shallots
• 1 Leek (White part only)
• 200 G Tomato concentrate
• 40 CL Cognac
• 80 CL Madeira
• 200 G Fresh tomatoes
• Parsley stalks
• 1 Bunch of tarragon
• 1 Branch of thyme
• Bay leaves
• 50 CL Red wine
• 2 L Brown veal stock
• Voatsiperifery “Wild pepper”
• Olive Oil

Separate the tails, claws and bodies of the lobsters. Cook the claws for 10 min then peel them. In a large rondeau pot, heat the olive oil and quickly fry the lobster heads. Add the butter and Voatsiperifery. Remove the heads and sweat all the vegetables cut into small cubes. Put the heads back in and add the tomato concentrate. Deglaze with the cognac and reduce. Repeat the process with the Madeira. Finish with the red wine. Pour over the brown stock just to
cover. Bring to the boil, remove any scum, add the tarragon and cook for 40 min. Strain the sauce using a muslin cloth. At the last minute, blend with the coral and creamy parts of the lobsters. Peel the salsifies, cut them into 6 cm segments and cook. Peel the spring onions and cook. Chop the flat-leaved parsley finely. Cut the pork belly into good-sized sticks and cook until coloured. Clean the mushrooms and mince them until they resemble a duxelle. Peel the shallots and chop finely. Sweat them in the butter. Add the minced mushrooms and cook. Assemble the tortellini. Just before serving, poach them in a pan of boiling salted water. Quickly fry the lobster tails cut in half with their intestines removed. Add the butter and claws with the elbows. Once the entire lobster is cooked, remove. Decorate and sprinkle with Guérande sea salt. Add a good sprinkling of Voatsiperifery pepper.