Flavors of FrancePreparation time: 20 minutes
Cooking time: Under 2 hours

It's possible to use the lobster shells to give a new twist to the fish stock. The green apple can be replaced by pineapple, but be sure to include the Tabasco which gives depth to the dish.

1. Peel the parsley root; cook in simmering salted water for one hour; put through a sieve; blend the butter into the purée; season with salt and pepper; set aside in a cool place;
2. put an apple through a juice extractor with a few drops of lemon juice; mix with the cream and juniper; season with salt and pepper; put through a fine sieve; add 5 drops of Tabasco sauce; set aside in a cool place;
3. take the other apple and cut half of it into small cubes and from the other half cut 4 thin slices, about 2 mm thick; place them on a baking sheet, sprinkle with 5 spice powder and cook in a 90° C oven for 90 minutes;
4. cook the lobsters in court bouillon for 2 minutes;
5. toast the almonds and hazelnuts; crush them.

Finishing and presentation

1. Spoon some of the apple jus onto the bottom of each plate;
2. arrange a spoonful of the parsley root purée, the lobster tails cut in half lengthwise and the claws on the plate;
3. sprinkle with almonds, hazelnuts, diced apple, chopped parsley and cinnamon;
4. stick the apple chips into the purée.

For a wine to accompany this dish, I suggest a 1995 Pouilly-Fumé, Domaine du Château