BASQUE ANDOUILLETTE AND LOBSTER TART

INSTRUCTIONS

For the pastry

• Mix all the ingredients without over-kneading. Leave to rest.
• Roll out the dough. Cook it three quarters of the way through, then cut out circles using a 10cm cookie cutter.

For the lobster stock

• Immerse the live lobsters in boiling water for 5 minutes. Remove the meat from the tails and claws and set aside.
• In a large pot, fry the vegetables, garlic and herbs and the lobster carcasses in the duck fat. Once browned, deglaze with the Armagnac. Reduce until dry. Moisten with the white wine. Leave to reduce, then add 1.5 litres of water. Season with salt and Espelette chilli pepper, add the bouquet garni. Simmer for 90 minutes. Blend the stock and sieve.
• Reserve half of this broth, reduce the rest by half to create a jus.

For the lobster fricassee

• Coarsely chop the lobster meat.
• Slow-cook the shallots in duck fat to make a shallot confit, then chop finely.
• Dice the candied tomatoes to make the flakes.
• Brown the lobster in a little duck fat. Add the confit shallots, tomato flakes and finely chopped tarragon. Moisten with a splash of lobster stock to bind the mixture. Adjust seasoning with salt and Espelette chilli pepper if required.

Presentation

• Spread the lobster fricassée over each pastry ring.
• Cut the andouillette thinly into 1mm strips. Then cut each strip into half-moons. Cover the lobster fricassée with the andouillette half-moons, slightly overlapping, as if making an apple pie with apple slices.
• Just before serving, place in the oven at 180°C (mark 6) for a few minutes.
• Place one pie on a sliver of reduced shellfish sauce on each plate. Drizzle with a few drops of olive oil.