• Seafood sauce: Lightly fry the vegetables in a casserole with a little olive oil, the garlic, onion and diced carrot. Add the skinned and pipped tomatoes and prepare a thick confit. Add the lobsters heads, sauté then flambé with the brandy, cover with water and leave to cook for 60 minutes. Drain and reduce to a sauce consistency. Lastly add a touch of butter to give it a glossy appearance.
• For the lobsters: peel the lobsters, take away the sandy part, clean and dry them, steam lightly with a pinch of olive oil. Leave to cool and bathe in the cream of soft Mahón-Menorca cheese. Boil the 200g of milk with the 200g grated soft cheese and a little salt. After meeting the cheese, strain, add the gelatin and give it a shot blast of head. Set aside for covering the lobsters.
• Rose purée:Prepare a syrup. Add the rose, leave to boil and add the rose marmalade and the agar-agar. Leave to rest and cool in a mould. Blend finely to a puréed consistency.
• Assembly: Place the lobster on the dish, which has been covered with the cheese cream. Arrange drops of rose marmalade, the lobster sauce, rose trips and garnish.