Lobster With Yellow Pepper Sauce

Preparation:

Preparation: Carefully clean the glasswort: you must obtain at least 150 g of clean salad. Mix the water, the wine, the lemon juice and the salt in a saucepan, bring everything to the boil and cook the glasswort for about 3-4 minutes, then drain and let it cool. Brown the shallot and garlic in a pan with the olive oil, add the yellow pepper, cleaned and cut into cubes, salt and pour in the chicken stock. Boil for 15 minutes, remove from heat and blend with an immersion blender, pass the puree obtained through a sieve and let it cool. Cut the lobster pulp into slices and arrange it, with the glasswort, on four individual plates. Incorporate the cream into the pepper purée, put a little of the sauce obtained on each plate, garnish with the diced red pepper and chervil and serve.