(Serves 1)

For the lobster
1 live lobster
20 g flour
20 g butter
1 tsp tomato paste
1 shallot
10 ml dry sherry
20 ml prawn stock
10 ml fresh cream
½ tsp paprika
20 g Swiss cheese
1 tbs breadcrumbs

For the salad
Radicchio, cress and lollo bianco
Cherry tomatoes
Spring onion
Basil
Olive oil
Balsamic vinegar
Lemon zest

Poach the lobster for three to four minutes and cool immediately. Then cut lengthwise in half and remove the meat from the tail and claws. Clean the shell well, especially the head.

In a pan, sweat the shallot in butter. Add the tomato paste, flour and paprika and cook the roux until it separates from the sides of the pan. Add the stock and cream. Cook and stir well so that you prevent lumps from forming.

Dice the lobster meat and add it to the pan. Put the mix into the lobster shell and sprinkle with the shredded cheese and breadcrumbs. Place under the grill for one minute until it starts browning. Serve with the tossed three-leaf salad.