Lobster, Corn Cream, Chorizo, Peas | Black Garlic Food Crayon

Recipe by Chef Jean-Philippe Desjardins

Ingredients for 2:

• 1 cooked lobster, halved, claws peeled
• 1 ear of cooked corn, kernels removed
• 1 tbsp butter
• ¼ cup cream
• ½ cup cooked peas
• 20 thin slices of chorizo
• Lemon juice
• Olive oil
• Salt and pepper

Preparation:

1. Heat the corn and blend it with the butter and cream to make a puree.
2. Season to taste.
3. Sauté the chorizo slices and drain excess fat.
4. Reheat the lobster by steaming.
5. Season with lemon juice and olive oil.
6. Mix with the peas and chorizo slices.
7. Adjust seasoning as needed.
8. Serve on top of the corn puree, in the lobster shell if desired. Garnish with nasturtium leaves.

Add a few shavings of Food Crayon Black Garlic!