Minestrone with lobster, Jerusalem artichoke and Jamon Iberico

Ingredients for 4 persons :

1 lobster of 800 g to 1 kg
100 g of Jamon Ibérico
5 Jerusalem artichokes
1 carrot
5 Brussels sprouts
½ leek
1 small onion
Squid ink pasta
A little tomato paste
Neutral oil
Fresh herbs according to your taste

Preparation

Separate the claws and tail from the lobster's head.
In a pan of boiling salted water, cook the claws for 6 to 8 minutes and the body for 4 to 6 minutes depending on size.
After cooking, let cool then peel to remove the flesh.
Reserve

Peel and cut the leek, onion and carrot.
Cut the lobster head into small pieces.
Heat neutral oil in a large frying pan, add the cut head and this garnish aromatic.
Sauté for about 5 minutes, add a little tomato paste.
Sauté for another 5 minutes, then cover with water.
Leave to simmer over low heat for 20 minutes, then pass through a strainer to preserve only the sauce.

Peel the Jerusalem artichokes and cut them into cubes.
Cut the Brussels sprouts into small quarters.
Cook these vegetables in boiling salted water.

Cut the Jamón Ibérico into cubes of the same size.

Cook the pasta and cut it into small squares.

Arrange the lobster, pasta and diced vegetables and Jamón in deep plates. Add the herbs and serve the hot broth on the side.

A recipe from Amandine Chaignot, chef of the Pouliche restaurant in Paris

Photo @Asici x Amandine Chaignot