Serves 6


3 italian mouli

100g cream

80g parmesan cheese

120g fresh goat’s cheese

15g honey

60g grated coconut

45g squid ink

8g cornflour

200g (nyons) olives

3g gelatine

200g beetroot juice

1 500g lobster



Cut the italian mouli into 18 cylinders, each with a 3cm diameter. Afterwards cook the mouli in boiling water for 6 minutes until it is well cooked then slice lengthways into 2. Slice through one side to get a brush effect.

Parmesan cream

Bring the cream to the boil and add the parmesan cheese. Cook for
2 minutes.

And for the rest

Put the squid ink in a saucepan and add 45g water. Bring to the boil and add 3g of cornflour. Bring the beetroot juice to the boil. Add 2g cornflour and cook for 2 minutes until it is of a thick consistency. Make 6 20g balls using the fresh goat cheese and the honey, then roll them in the grated coconut. Cook the lobster in boiling water for 6 minutes then cool it down in icy water. Remove the shell, chop the claws and slice the tail. Put the olives in a pot and add 200g water. Crush the olives, bring to the boil and let them infuse for 1 hour. Pass them through a sieve, melt the gelatine and cool the mixture down in the fridge. When it is cold, cut into 2cm cubes.

To serve

Dip each mouli in the beetroot sauce and place on the plate. Add the three garnishes; olive jelly, goat cheese balls and chopped lobster claws seasoned with the beetroot sauce and mayonnaise, and top with the sliced lobster tail. Add some baby coriander for your own visual pleasure.

To find out more about Pierre Gagnaire’s incredible career, read on .