Sofrito with lobster and chickpeas

To boil the lobster make a court bouillon with 2 carrots, 2 onions, 1 leek, 1 celery stem, 3 sprigs of thyme, 1 sprig of rosemary, 1 clove of garlic, salt & pepper and 2 l water.

Bring to the boil and boil 2 small (300g) lobsters for 3 mins.

At the same time slice 1/2 sweet onion and grate 2 cloves of garlic and sweat them in 2 tbsp olive oil. Add 2 tbsp thyme leaves, 1/2 tsp ras el hanout and 1 tsp chili flakes. Fry for a couple of minutes. Remove the skin of a tomato and cut in big pieces, add to the onion mix and season with pepper and salt. Add 250 ml chicken stock and stew for 40 minutes.

In the meantime take the meat from the lobsters, put the court bouillon trough a sieve, discard the veggies, re-heat, add the lobster heads and shells and simmer for 20 mins. Take out the lobster parts and reduce to 1 liter.

Season the lobster meat with black pepper, some minced garlic and 1/2 tsp ras el hanout.

Mix 100g mayo with 15g fresh estragon.

Boil 4 green asparagus and 4 sugar snaps for 3 mins.

Panfry the lobster meat briefly in butter.

Add 1/4l lobster stock to the soft and add 100g chickpeas to warm. Then serve in 2 bowls, with the lobster, slices asparagus, sugar snaps and teaspoons of the estragon mayo 

(Recipe by Sergio Herman)

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