Preparation time: 30 minutes
Cooking time: 30 minutes

1. Separate the heads from the tails of the crayfish; peel the tails and set aside.
2. Turn the poivrade artichoke and quarter it; peel the asparagus, cut the tips in 6 cm (2 1/2") lengths and halve them lengthwise.
3. Slice the zucchini.
4. In a Dutch oven, sweat the artichoke quarters in olive oil; add the asparagus and zucchini; season; set aside.

Tomato compote

1. Sweat the shallots with some garlic and thyme; add the mushrooms and color everything.
2. Add the quartered tomatoes; cook for about 20 minutes.
3. Purée everything in a blender and incorporate the lobster jus.

Red pepper mousse

1. Meanwhile, roast the red peppers in a 180° C (350° F) oven with a little garlic and thyme for about 30 minutes.
2. Peel and purée them and incorporate the olive oil using a blender.
3. Heat the mixture and emulsify with the whipped cream using an immersion blender or whisk; correct the seasoning.

Finishing

1. On a plate, place a rectangle of baked puff pastry; cover with the tomato compote, followed by: crayfish tail, confit tomato wedge, Jabugo ham, asparagus, confit garlic clove, arthichoke, zucchini slice, 1/2 anchovy fillet. Pour the red pepper mousse on the side.
2. Garnish with a basil leaf and a crayfish head.