Breton Lobster with Aubergine & Tomato Coulis

Slowly simmer the tomatoes with the sugar and salt in a pan for about 2 hours. Strain through a fine sieve and allow to reduce again until the coulis thickens slightly.

Cook the aubergine

Peel the aubergine and cut into 2 cm thick slices. Fry the slices in a pan with plenty of olive oil, season with thyme flowers and a little salt.

Leave to rest for 30–40 minutes over a medium heat, turning the slices every 2–3 minutes, ensuring they do not darken too much.

Drain on paper towels and arrange the slices neatly inside a presentation ring on a plate. Keep the ring in place until serving.

Clean the lobster and remove the shell. Cut the meat into large pieces.

Blanch the lobster pieces for 10 seconds in boiling stock, then drain.

Briefly fry in a pan with a little olive oil, salt, and Espelette pepper.

Place the lobster pieces on top of the aubergine slices.

Drizzle generously with the tomato coulis before removing the presentation ring.

Serve immediately.