SAN CARLOS LOBSTER IN “CHAUD FROID” OF SOFT MAHÓN CHEESE, WITH HINTS OF ROSES

		Ingredients 4 San Carlos de la Rápida lobsters 200g milk 200g soft Mahón-Menorca cheese Salt and pepper 15 g vegetable gelatin 100 g rose water/span> 40g sugar 1 organic cut into strips 2 soup spoons rose marmalade 2g agar-agar Seafood sauce: 1 onion and 1 carrot 2 garlic cloves 22 ripe tomatoes The lobster heads 50cc brandy and 1 l water 50g butter
Preparation • 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.