Serves 4



4 raw lobsters

1 orange

Salt and pepper

Salted butter

Macadamia purée

100g macadamias

100g of lobster broth

Salt and pepper


4 chicory

100g brown sugar

Zest of 1 lemon

Juice of 1 lemon

50g freshly grated ginger

100ml orange juice

20g rice vinegar

Salt and pepper


2 small chicory

2 oranges

100g butter

1 carmine chicory

Salt and pepper

Sea salt

Olive oil

Crunchy balls

Crowbars and elbows of the lobster

20g chopped chives

20g chopped shallots

10g lemon preserve

40g mascarpone


1 egg white


Salt and pepper


The chutney

Thinly slice the chicory and let it marinade for 3 hours with the lemon peel, lemon juice, ginger, sugar and orange juice.Cook slowly until the liquid is absorbed. Add rice vinegar and seasoning.


Put the small chicories in a vacuum with the orange juice, butter and seasoning. Cook at 90°c for 30 minutes. Cut the sharp leaves of the carmine chicory and let cool.

Macadamia purée

Roast the macadamias in the oven at 180°c for 3 minutes. Mix with the lobster broth and seasoning.

Crunchy balls

Crush crowbars and elbows of the lobster. Add the mascarpone, chives, shallots and the lemon preserve.Season, and fill in a silicone mold to freeze.Roll the balls in flour, then in the egg white and finally in breadcrumbs. Repeat this.

To serve

Freeze the chicory with the juice of cooking.Cook the tails of the lobster in foaming butter for 3 minutes then grate the orange. Fry the crunchy balls.Season the carmine with some olive oil and sea salt.Serve.

Find out more about Nicolas Magie